These breakfast rolls use whole spelt flour as the base, which gives them a mild, nutty flavour and a softer crumb than you might expect from a wholegrain dough.
The filling is simple: toasted walnuts, a little brown sugar, cinnamon, and a good pour of pure maple syrup. The glaze uses maple syrup too, so the flavour stays consistent from inside to outside.
Spelt dough rises faster than wheat dough. That means these rolls can go from mixing bowl to oven in about an hour, which makes them practical for a weekend morning.
The texture stays soft the day you bake them and holds reasonably well the next day if stored properly.
Why You’ll Love This Recipe
- Whole spelt flour adds nutty depth without heaviness
- Faster rise than standard wheat dough, ready sooner
- Maple glaze made from two ingredients, no fuss
- Filling and dough prep can happen the night before
Ingredient Notes
- whole spelt flour: Whole spelt flour gives the rolls structure and a mild nutty flavour. You can use white spelt flour for a lighter, softer crumb if preferred.
- active dry yeast: Proof your yeast in warm milk before adding to the flour. Spelt dough is sensitive to over-kneading, so a strong yeast start helps.
- maple syrup: Use pure maple syrup, not pancake syrup. Grade A dark amber gives the most pronounced maple flavour in both the filling and the glaze.
- walnuts: Toast walnuts in a dry pan for 3 to 4 minutes before chopping. This removes bitterness and intensifies the flavour inside the rolls.
- unsalted butter: Softened butter spreads evenly across the dough. Coconut oil works as a dairy-free substitute and adds a faint sweetness.
- whole milk: Warm milk activates the yeast and enriches the dough. Oat milk or almond milk works well for a dairy-free version.
- light brown sugar: Brown sugar blends with the cinnamon and maple syrup to create a caramel-like filling. Coconut sugar is a good swap with a slightly deeper flavour.
Spelt Maple Walnut Breakfast Rolls
Description
Whole spelt flour keeps these rolls light but with more structure than white flour, so the maple-walnut filling stays distinct in every swirl. The dough is forgiving and quick to rise.
Ingredients
Dough
Maple Walnut Filling
Maple Glaze
Instructions
Make the Dough
- Warm the milk to 38 C / 100 F. Stir in the yeast and 1 tsp of the brown sugar. Let sit for 8 minutes until foamy on the surface.
- In a large bowl, combine the spelt flour, remaining brown sugar, and salt. Add the yeast mixture, softened butter, and egg.
- Mix until a shaggy dough forms, then turn out onto a lightly floured surface. Knead gently for 5 minutes until the dough is smooth and slightly tacky but not wet.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and leave in a warm spot for 45 to 60 minutes until doubled in size.
Prepare the Filling
- Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes, stirring often, until fragrant. Remove and let cool, then chop roughly.
- In a small bowl, mix the softened butter, brown sugar, maple syrup, and cinnamon until combined. Stir in the chopped walnuts.
Shape the Rolls
- Heat the oven to 180 C / 355 F. Grease a 9x13 inch baking tin with butter.
- Turn the risen dough onto a floured surface. Roll it into a rectangle approximately 35 x 28 cm / 14 x 11 inches and 5 mm thick.
- Spread the maple walnut filling evenly over the dough, leaving a 1 cm border along the far long edge.
- Roll the dough up tightly from the near long edge toward the far edge. Pinch the seam to seal.
- Cut the log into 10 equal rolls, each about 3.5 cm wide. Use unflavoured dental floss or a sharp knife for clean cuts.
- Place the rolls cut-side up in the prepared tin. Cover and rest for 15 minutes while the oven finishes heating.
Bake and Glaze
- Bake for 24 to 28 minutes until the tops are deep golden and the centre rolls read 88 to 92 C / 190 to 198 F on an instant-read thermometer.
- While the rolls bake, whisk together the maple syrup and sifted powdered sugar until smooth and pourable.
- Remove the rolls from the oven. Pour the maple glaze over the warm rolls immediately so it soaks slightly into the surface. Serve warm.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 5g25%
- Cholesterol 38mg13%
- Sodium 200mg9%
- Potassium 210mg6%
- Total Carbohydrate 42g15%
- Dietary Fiber 4g16%
- Sugars 16g
- Protein 7g15%
- Vitamin A 180 IU
- Calcium 55 mg
- Iron 2 mg
- Vitamin D 12 IU
- Vitamin E 0.8 mg
- Vitamin K 2 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 22 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 175 mg
- Magnesium 42 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not over-knead spelt dough - 5 minutes by hand is enough to develop structure.
- Proof dough in a warm spot, around 26 C / 79 F, for a reliable 45-minute rise.
- Cut rolls with unflavoured dental floss or a sharp knife for clean, even edges.
- Glaze rolls immediately out of the oven while surface is still hot and porous.
- Use a ruler to cut equal 4 cm rolls so all pieces bake evenly in the tin.
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