Easy Cinnamon Rolls With Homemade Jam

Easy Cinnamon Rolls With Homemade Jam

Easy Cinnamon Rolls With Homemade Jam
Easy Cinnamon Rolls With Homemade Jam

"Oh, how I love these delicious cinnamon rolls with homemade jam. It is the flavour of paradise – simple and absolutely divine every single time. Cinnamon rolls also known as cinnamon bun, cinnamon swirl, cinnamon Danish, cinnamon snail, sticky rolls, sticky buns or scrolls. It all depends on where in the world you are but they are divine and have a national day in Sweden which is the 4th of October. The best cinnamon rolls you will ever have. Made from scratch, fluffy, soft and truly delicious. You’ll never need any other recipe once you try this one! See recipe to learn how to make these overnight or ahead of time and how to freeze them. "

NotesTo allow the dough to rise until it doubles, you need to set it up in a nice warm place and if you want this to rise a little quicker, turn on the oven to the lowest setting for a couple of minutes or so. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise nicely.

Serves6

Preparation Time20 min

Chilling Time40 min

Cooking Time40 min

Cooking MethodOven

Ingredients

  • 275 grams flour use strong white or cake flour if you have
  • 200 grams spelt flour
  • 25 grams fresh yeast 1 sachet of dry yeast will be great too
  • 4 tbsp sugar cane – unrefined
  • 80 grams butter room temperature or melted
  • 1 cup milk lukewarm
  • 1/4 tsp salt* only if using unsalted butter
  • 3 tbsp chia seeds
  • 2 med egg lightly beaten (keep 3-4 tbsp to egg wash the buns
  • 1 tbsp icing sugar to dust over
  • 1 tbsp lemon and orange zest or rind
  • For the filling: 1/2 cup jam best to use homemade
  • 1/2 cup mixed nuts chopped and toasted
  • 2 tbsp chia seeds

Instructions

  1. In a larger bowl add the two types of flour, chia seeds and the salt and combine them slightly. Make a well in the centre, add the eggs (keep some aside for egg wash) the lemon and the orange rind/zest and set aside.

  2. In a mug, mix the yeast into 100 ml warm milk, with the 4 tbsp sugar. Mix well until the yeast and the sugar dissolves completely. Pout this mixture into the well and allow it 10-15 min to rest until it begins to bubble.

  3. Knead the dough by mixing the remainder of the milk, the room temperature or melted butter. Knead until your hand ends up being clean from any dough which initially is very sticky.

  4. Make the dough into a ball and allow it to rest covered with a towel into a bowl until it doubles or trebles in size.

  5. On a lightly floured or greased surface, roll the dough into one or two rectangles. I have made two as I wanted to use two types of jam.

  6. Spread the jam with the back of a spoon into an even layer, sprinkle the toasted nuts and some chia seeds.

  7. Roll, cut into rolls of approximately 1 inch or 2.5 cm thick and place those into a greased skillet with little space in between. See pictures above.

  8. Heat the oven at 185°C /375 F.

  9. Allow the buns to rise again while the oven heats up, for about 10-15 mins.

  10. Egg wash the buns with the lightly bitten egg and place the buns in the oven. Bake them for approximately 30-35 minutes (if the oven is fan assisted) or a little longer, until nice and light brown in colour.

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