1 packet yeast (or 2 1/4 teaspoons yeast)
1 cup milk
3 tablespoons butter
1/4 teaspoon sea salt
1 tablespoon cane sugar
3 cups unbleached spelt or all purpose flour, plus more for kneading
1/3 cup butter, melted
1/3 cup cane sugar
1 tablespoon ground cinnamon
- Heat the butter and milk in a saucepan over low heat. Do not boil. Pour mixture into a large mixing bowl. Let cool until you can comfortably stick your finger in it. (If it’s too hot it will kill the yeast.) Sprinkle the yeast over the mixture and let sit for 10 minutes. Whisk in the sugar and salt.
- Stir in the flour a cup at a time with a wooden spoon When it’s too thick to stir, scrape the dough off the spoon, toss in a little flour and knead with one hand right in the bowl. Or dump onto a lightly floured surface and knead, adding small amounts of flour as needed, until you have a smooth ball. Get a clean large bowl, spray it with cooking spray, and place the dough ball inside. Cover with plastic wrap and place in a warm spot for 1 hour. It should double in size. While dough is rising, melt the 1/3 cup butter and grease an 8 inch square or round baking pan with cooking spray or soft butter.
- Lightly flour a work surface and roll out the dough into a large, thin rectangle, no more than ¼ inch thick.
- Pour the melted butter over the dough and spread it evenly to the edges using a rubber spatula. Sprinkle with the sugar, followed by the cinnamon.
- Roll the dough tightly starting at the long edge. Situate the log seam side down. Cut the log using a serrated knife into 1 ½ to 2 inch rolls. Place the rolls in the prepared pan. Set the pan on top of the stove while you heat the oven to 350°F.
- Bake rolls for 30 minutes until lightly browned on top. Let cool for a few minutes before serving. Serve with glaze, if desired.
1 cup powdered sugar
½ teaspoon vanilla
2 tablespoons milk
In small bowl, whisk all ingredients together until smooth, adding enough milk for desired consistency.