Sticky Spelt Cinnamon Buns with Maple Glaze
Ingredients
- 2 tsp instant yeast
- 2/3 cup lukewarm almond milk
- 2 tsp vanilla extract
- 3 cups spelt flour
- 1/4 cup xylitol sugar
- 1/4 tsp sea salt flakes
- 2 eggs, lightly beaten
- 125g unsalted butter, melted
Maple glaze
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 75g unsalted butter, chopped
Cinnamon butter
- 100g unsalted butter, softened
- 1/2 cup coconut sugar
- 2 tsp ground cinnamon
Preparation
Place the yeast, milk and vanilla in a bowl and mix.
Set aside in a warm place for 5 minutes until the mixture foams on top.
Beat the flour, sugar, salt, egg, butter and yeast mix with the dough hook on low speed until just combined.
Increase to high speed and beat until the dough comes away from the sides of the bowl.
Place in a lightly greased bowl, cover with a damp tea towel and set aside for 1 hour until doubled in size.
Maple glaze
Place the syrup, sugar and butter in a saucepan over low heat, stirring until the butter is melted and the sugar is dissolved.
Bring to the boil and cook for 3-4 minutes or until smooth.
Pour into a lightly greased 20cm x 30cm tin and set aside.
Cinnamon butter
Place the butter, sugar and cinnamon in a bowl and mix to combine.
Set aside.
Assembly
Roll the dough out to a 60cm x 25cm rectangle and spread with the cinnamon butter.
Starting with the longest side, roll tightly to enclose the filling.
Trim the edges and cut into 12 even pieces.
Place them side-by-side and scroll-side up in the tin.
Cover with a damp tea towel and set aside for 45-60 minutes or until doubled in size.
Preheat oven to 180°C.
Place the tin in the oven and cook for 20 minutes.
Cover loosely with foil and cook for a further 15-20 minutes or until golden.
Allow to stand for 2-3 minutes before turning out.
