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Cinnamon Rolls

 Makes about 12 rolls.
Dough:

3/4 cup buttermilk
1 egg
2 tablespoons honey
3-4 cups integral (freshly milled, complete) spelt flour (Grapewood’s hard white is also wonderful! )
1/2 cup active leaven
5 tablespoons butter, very soft
2 teaspoons salt

~
1 teaspoon baking soda

Filling
4 tablespoons butter, melted
1/2 cup sucanat
(or 1 cup date puree--soak dates in warm water, drain and blend until smooth)
1 tablespoon cinnamon (I like a mixture of cassia and ceylon)
2 tablespoons arrowroot flour

Glaze
1/2 cup jaggery or sucanat
1 tablespoon butter
pinch salt
1 teaspoon vanilla

In the bowl of a stand mixer, combine eggs, buttermilk and honey. Add 3 cups of (completely cooled) flour, and stir just to combine. Allow to rest for 15 minutes, to allow liquid to absorb into flour, softening the bran before attempting to form gluten strands (this prevents the bran from cutting the stands quite as much). Knead with dough hook for about 2 minutes, then add chunks of very soft butter, the leaven and the salt. Knead about 2 minutes longer. Check the texture, and if it is still wet enough to pool at the bottom of the bowl, add enough flour to create a cohesive, smooth dough that climbs the hook and easily releases from the sides of the mixer. Do not overknead spelt. 2-3 minutes is plenty. Other grains, you may be able to knead a bit longer.

Transfer dough to a greased bowl with a lid to ferment overnight (or about 8 hours). 

After bulk ferment, dump dough onto a non-porous surface, sprinkle baking soda onto the dough and knead in very well. Powder the surface with arrowroot powder, then use a rolling pin to flatten into a large rectangle about 1/4” thick. Brush rectangle with melted butter, then sprinkle sucanat/spread date paste, and then sprinkle cinnamon over the top. Beginning on the long side, roll carefully without adding air pockets, until it becomes a log. Make 1 1/2" marks using a ruler & knife, then use dental floss to cut the roll. (Mine made 12 rolls)

Proof in the oven with just the light on for about 1 hour, or maybe go to two if your flour is stronger than spelt!

Bake at 350°F for 20-22 minutes. 

To make frosting, blend all ingredients in the vitamix, and scoop 1 tablespoon over each warm roll. (My other cinnamon roll recipe has another glaze recipe that is incredible. Try blending the two, using powdered sucanat & espresso! Another option (less sweet) is your favorite cream cheese frosting. 

Long fermented, integral grain, FLUFFY and not sour?!

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