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I have a new favorite! Indeed, this Cinnamon Bun recipe has more depth to it than other recipes since it uses spelt flour. The texture is perfect, compliments any hot cup of tea or beverage and will definitely stand out on your dessert table. For my birthday, I plan to treat my guests to these as a take-home favor (not actually sure, though, if they’ll make it home) in a simple white favor bag packaged with a personal birthday label.
I did not make the date filling, but rather smeared margarine (I used Earth Balance) on the dough and sprinkled it with cinnamon, sugar and a touch of brown sugar. You can easily play around with the fillings and add anything you like. Consider using a raspberry jam and then cinnamon and sugar, or a chocolate spread. Have fun with it, and if you get bored in the topping department, try a sprinkling of pumpkin pie spice. YUM!
- ⅔ cup coconut milk
- 4 tablespoons sugar
- 2¼ tsp active dry yeast
- 2 large egg yolks
- 1 large eggs
- 1 cup spelt flour
- 1¼ teaspoon kosher salt
- 2 cups all-purpose flour, plus more for surface
- ½ cup Earth Balance Margarine, cut into pieces, room temperature
- ½ cup Earth Balance Margarine, room temperature
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 tsp water
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 375°. Heat ⅓rd of the coconut milk and 1 Tbsp. sugar in a small saucepan until lukewarm. Combine milk mixture and yeast in the bowl of a stand mixer. As soon as yeast is foamy, about 5 minutes, add egg yolks, 1 egg, the remaining ⅓rd coconut milk, spelt flour, salt, 2 cups all-purpose flour, and remaining 3 Tbsp. sugar. Mix on medium speed until dough is smooth, shiny and elastic - 5–8 minutes.
- With motor running, add ½ cup room-temperature margarine a piece at a time, waiting until each piece is incorporated before adding the next. Mix 1 minute, then increase speed to medium-high and mix until dough is soft and supple, 6–8 minutes. (No stand mixer? Whisk ingredients into yeast mixture in a large bowl, then knead dough on a clean surface. Mix in margarine with a sturdy wooden spoon, then knead briefly to make sure butter is well incorporated.)
- Place dough in a buttered medium bowl. Brush with oil or melted margarine, cover with plastic wrap. Let dough rise in a warm spot until doubled in size, 1–1½ hours (2–2½ hours if dough was made ahead and chilled).
- Divide dough in half. Roll out 1 piece on a lightly floured surface to a 15×5” rectangle.
- Evenly spread margarine, cinnamon and brown sugar.
- Starting with a pointy end, roll up dough (like a reverse crescent roll).
- Place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough, filling, and another baking sheet.
- Cover buns with plastic wrap and let rise in a warm spot until almost doubled in size, 30–40 minutes.
- Mix sugar and cinnamon in a small bowl. Whisk remaining egg and 1 tsp. water in another small bowl and brush over buns. Sprinkle with cinnamon sugar.
- Bake until golden brown, 20–25 minutes. Let cool slightly before serving.
Used In This Project:
- Rectangular Labels • I chose the “Modern Museo” style in grapefruit.
- Paper Favor Bags • I chose the medium size in white.
Chana is a proud wife and mother of eight living in Mill Valley, California. She is inspired by the colors and textures of every day life and loves sharing her creative ideas with her community. Chana writes DIY projects, crafts and recipes celebrating her Jewish faith and shlichus on her blog, Chana's Art Room and is the co-director of Chabad of Mill Valley with her husband, Rabbi Hillel Scop.
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