Hazelnut Cinnamon Rolls

Updated: Dec 16, 2020


3 - 4 1/4 cups (405g-570g) whole spelt flour

6oz (17g) fresh yeast

1 tsp salt

3/4 cup (177ml) warm plant-based milk (approximately 80F)

1/2 cup (118ml) warm water (approximately 80F)

1 cup (250g) ground hazelnuts

1/3 cup (80ml) melted coconut oil

1/4 cup (60ml) maple syrup


1/2 cup (113g) softened plant-based butter

3/4 cup (110g) maple syrup

1 heaping tbsp. (9g) cinnamon


1.Combine 2 cups of flour, yeast, and salt in a mixing bowl. Add warm milk, water, sweetener, and oil, mixing until combined and smooth.

2. Knead in extra flour, a little at a time, until it forms a soft dough. Careful not to add too much flour or the rolls will be dry and hard.

3. Cover and let dough rest in a warm place for 10 minutes. Meanwhile, combine the ground hazelnuts with the maple syrup and set aside.

4. Place dough onto slightly floured surface and roll into a large rectangle.

5. Spread softened plant-based butter generously over the surface and roll into a rectangle.

6. Beginning at the long edge of the rectangle, tightly roll dough into a log.

7. You can use a sharp knife, cut the roll into half.

8. Divide each half into six equal portions and place into a greased or parchment lined 13x9 baking dish.

9. Cover and let rise, about 30-60 minutes, or until puffy.

10. Preheat the oven to 350F.

11. Place pan onto the middle rack and bake for 20-25 minutes, just until rolls are lightly golden around the edges and centers are puffed. Don't overbake.

12. Remove and let cool slightly before topping with glaze/frosting.

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