Cinnamon Buns always feel like coming home, don’t they? I don´t know why, but I always associate Cinnamon Buns with baking in my nana´s kitchen when it´s cold outside, which is kinda funny because we never did that… But I guess I´m not the only one who pictures a situation like this when it comes to Cinnamon Buns.
But as I just said, I always think about cold days when I think about these litte scandinavian baked goods. So I wanted to create a more summer like version. And well, here we go.
310g Spelt flour
160g Whole grain spelt flour
60g Brown sugar
1/4 tsp Salt
150g Apple puree
230g Brown sugar
- Put the flour, sugar and salt into a big bowl and mix them.
- Put the soy milk, margarine and apple puree in a pan and slightly warm it up (Stir constantly). Try to reach body temperature, add the yeast and don’t stop to stir. Attention: When the temperature is over 40°C, the yeast bacteria will die and the buns won´t rise, so in this case, let it cool down before you add the yeast.
- Knead the flour mixture and the soy milk mixture together (knead 3 minutes).
- Cover it with a kitchen towel and let it rest in the sun (or any other warm place) for about an hour.
- Continuing with the filling, melt the margarine and mix it with the sugar, cinnamon and vanilla.
- Preheat the oven (180°C)
- Cover your worktop with flour and roll the dough into a square shape.
- Brush the dough with the filling (you can also fill it with some berries if you want to).
- Roll the dough up into a long starting at the long side. Then cut into 12 slices. Place the rolls cut side down on a with a baking sheet covered baking tray.
- Bake rolls in preheated oven until golden.
- Mix about 1/2 cup icing sugar with a little bit lemon juice and pour it over the buns (it works best if you let them cool down first).
- Top the buns off with some berries and nuts.
Download and print recipe: Summer Buns