Tuesday, 18 October 2011

cinnamon buns (yeast free)

I have nothing against yeast; I simply don't have the patience to use it! There, I said it. About two years ago I began experimenting with a yeast free cinnamon buns (rolls) recipe. Everyone in this household loved it, but I wasn't 100% happy, I wanted them softer. On a beautiful Sunday morning in September I was dreaming about freshly baked and soft cinnamon buns when I had an epiphany! I ran into the kitchen, put the invisible stay-out-of-my-kitchen sign on the door, put on my apron and began working, and I got the results I wanted. The yummy noises at the dining table were very rewarding. I've baked these with and without oil and both versions are good. Here's my golden rule: If I'm baking them to put in the freezer I always use oil (the children love to find these in their snack box). If I'm baking them to serve right away, and I know that all the buns will be eaten, I either skip the oil or use one tablespoon. As I want my buns rather thick I roll and stretch the dough into a square instead of a rectangle. By the way, the recipe includes no eggs and the dough itself contains no sugar. And you know what, the buns are delicious!




  • 435 g spelt flour (between 3¼-3½ cups)
  • 2-2½ tablespoons gluten free baking powder
  • ¾ teaspoon sea salt
  • 250-300 ml soya milk or regular
  • 1-2 tablespoons coconut oil (optional, see intro)


  • 1 tablespoon agave nectar or pure maple syrup
  • ½ tablespoon coconut oil
  • 2½-3½ tablespoons raw cane sugar
  • 1 teaspoon ground cinnamon
  • optional: chopped pecans and/or raisins


  1. Start with the dough: In a large bowl combine the spelt flour, baking powder and salt. Usually I use 2 tablespoons of gluten free baking powder but sometimes 2½ if I want the buns a little bigger. (Use only 1 tablespoon of baking powder if you're using regular and add ½-1 teaspoon if you want them a little bigger.)
  2. Add the 1-2 tablespoons coconut oil or skip this step. (If the oil is solid, place the jar in a bowl of hot water before you start baking.)
  3. Add the milk, starting with 250-275 ml, and mix gently with a large wooden or silicone spoon. Add more milk if you need. The dough is not supposed to be too wet, you have to be able to knead it and flatten out with a rolling pin. It's good to knead the dough just a bit in the bowl with your hands to get a feel for its texture. (American readers! 250 ml is exactly 1 cup so start with that and add a little more of milk.)
  4. Transfer the dough to a generously floured work surface and knead it with your hands. You have to use plenty of spelt flour on the surface because you don't want the dough sticking to it
  5. Bring out your rolling pin and roll and stretch the dough to form a square that is about 37 cm (14.6 inches). I make a square instead of a rectangle because I like my buns to be thick
  6. Now the filling: Mix the agave nectar and coconut oil in a small bowl. In a separate bowl blend the raw cane sugar and cinnamon (I find 2½-3 tablespoons of sugar enough but if you are used to more sugary flavour then perhaps you need more. But don't overdo it; we want them healthy!)
  7. Spread the agave/oil mix evenly over the square (I find it best to simply use my fingers) and then sprinkle the cinnamon sugar on top. Add some chopped pecans and/or raisins if you want
  8. Tightly but gently roll up the square into a thick log. Use a sharp knife to cut the log into 21 slices (you can start with cutting the log in half). Each slice should be a little less than 2 cm thick (about 0.7-0.8 inches)
  9. Line a baking tray with parchment paper or lightly grease it with coconut oil (my tray is 35 x 25 cm/13.8 x 9.8 inches; the height is about 5 cm/2 inches). Place the buns into the baking tray in four rows of four and one row of five that contains the ends, which are a bit smaller
  10. Bake in the oven at 200°C/400°F/gas mark 6 for 12-15 minutes (please note that my oven is fan assisted. I've baked these at 220°C in a no fan oven)
  11. Allow the buns to cool in the baking tray for a few minutes before serving

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