Spelt Blueberry Maple Breakfast Rolls

Spelt Blueberry Maple Breakfast Rolls are soft yeasted rolls made with light spelt flour, filled with blueberries and a maple-cinnamon butter, then topped with a maple glaze once baked.

Spelt flour gives these rolls a lighter texture than standard wheat dough. The bran in spelt is softer, so the dough needs less kneading and stays tender instead of chewy.

Blueberries add moisture and a slight tartness that balances the maple. If you use frozen berries straight from the freezer without tossing them in flour first, the juice bleeds and turns the whole dough gray-purple, so I always toss them dry before scattering.

The dough rises twice, once as a full mass and once after shaping, which keeps the rolls soft rather than dense. Bake until the tops are golden and the internal temp reads 90C/195F, then glaze while still warm.

Why You'll Love This Recipe

Light spelt dough stays soft without heavy kneading
Blueberries add natural sweetness with no added fruit prep
Dough can rise overnight in the fridge for morning baking
Maple glaze needs only three ingredients and no cooking

Hands rolling spelt dough spread with maple butter and blueberries into a log on a floured wooden board

Ingredient Notes

Light spelt flour: Gives a softer crumb than whole wheat spelt. Whole spelt flour works too but the rolls will be denser and slightly darker.
Instant yeast: Skips the proofing step needed for active dry yeast. If using active dry yeast, dissolve it in the warm milk first and let it foam for 8 minutes.
Blueberries: Fresh berries hold their shape better during baking. Frozen berries work if tossed in 1 tbsp flour first and used straight from the freezer, not thawed.
Maple syrup: Use pure maple syrup, not pancake syrup, for both the filling and glaze. It adds real flavor instead of just sweetness.
Milk: Whole milk gives the softest crumb. Oat milk works as a swap but the dough will feel slightly stickier during kneading.

Plated spelt blueberry maple breakfast roll with glaze, coffee mug, and fresh blueberries on a wooden table

Prep Time 25 mins

Cook Time 22 mins

Rest Time 90 mins

Total Time 2 hrs 17 mins

Cooking Method: Oven

Cuisine: American

Courses: Breakfast

Difficulty: Medium

Cooking Temp: 190 C

Servings: 12

Estimated Cost: 0.95

Calories: 238

Best Season: Spring, Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

Description

These breakfast rolls use light spelt flour for a softer, slightly nutty crumb, filled with juicy blueberries and finished with a simple maple glaze.

Ingredients

Dough

500 g Light spelt flour
7 g Instant yeast ((2 1/4 tsp))
240 ml Whole milk, warmed to 43C/110F
60 g Unsalted butter, melted
1 Egg (large)
40 g Maple syrup
6 g Salt

Filling

40 g Unsalted butter, softened
60 g Maple syrup
1 1/2 tsp Ground cinnamon
200 g Fresh blueberries (or frozen, tossed in 1 tbsp spelt flour)
1 tbsp Spelt flour, for tossing berries

Glaze

60 g Maple syrup
80 g Powdered sugar
1 Milk (-2 tbsp; add gradually to reach a pourable consistency)

Instructions

Make the Dough

1
Warm the milk to 43C/110F, whisk in the yeast and 1 tsp of the maple syrup, and let sit 5-8 minutes until foamy on top.
2
In a large bowl, whisk together the spelt flour and salt.
3
Add the yeast mixture, melted butter, egg, and remaining maple syrup. Mix until a shaggy dough forms.
4
Knead on a floured surface for 6-8 minutes until smooth and slightly tacky, not sticky.
5
Place in an oiled bowl, cover, and let rise at room temperature for 60 minutes, until roughly doubled.

Fill and Shape the Rolls

6
Roll the dough into a 35x25 cm rectangle on a lightly floured surface.
7
Spread the softened butter over the dough, drizzle with maple syrup, then sprinkle evenly with cinnamon.
8
Toss the blueberries with 1 tbsp spelt flour and scatter evenly over the buttered dough.
9
Roll the dough tightly into a log from the long edge and pinch the seam to seal.
10
Cut into 12 even rolls and arrange in a greased 9x13 inch baking dish.
11
Cover loosely and let rise a second time for 25-30 minutes, until visibly puffy.

Bake and Glaze

12
Heat the oven to 190C/375F.
13
Bake for 20-22 minutes, until the tops are golden brown and the internal temp reads 90C/195F.
14
Let the rolls cool in the pan for 10 minutes before glazing.
15
Whisk the maple syrup, powdered sugar, and milk until smooth, then drizzle over the warm rolls.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 238kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 4g20%
Cholesterol 35mg12%
Sodium 140mg6%
Potassium 110mg4%
Total Carbohydrate 40g14%
Dietary Fiber 3g12%
Sugars 15g
Protein 5g10%

Vitamin A 220 IU
Vitamin C 2 mg
Calcium 45 mg
Iron 1.5 mg
Vitamin D 10 IU
Vitamin E 0.5 mg
Vitamin K 2 mcg
Thiamin 0.2 mg
Riboflavin 0.15 mg
Niacin 1.8 mg
Vitamin B6 0.1 mg
Folate 30 mcg
Vitamin B12 0.1 mcg
Phosphorus 90 mg
Magnesium 25 mg
Zinc 0.6 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

Toss blueberries in flour before filling to stop juice from bleeding into the dough.
Do not skip the second rise, it keeps the rolls soft instead of dense.
Glaze while rolls are warm but not hot, so the glaze sets rather than melts off.
Use light spelt flour for the softest crumb; whole spelt makes a denser roll.

Keywords: spelt breakfast rolls, spelt blueberry rolls, maple glazed rolls, spelt yeast rolls, blueberry sweet rolls

Equipment

stand mixer or large mixing bowl
rolling pin
9x13 inch baking dish
instant-read thermometer
pastry brush

Tips

Warm the milk to exactly 43C/110F before adding yeast, since hotter milk kills the yeast and the dough won't rise.
Toss blueberries in 1 tbsp spelt flour before scattering them over the dough to stop juice from bleeding into the layers.
Knead spelt dough gently for 6 to 8 minutes only, since it tears more easily than wheat dough if overworked.
Check doneness with an instant-read thermometer in the center roll, looking for 90C/195F before pulling from the oven.
Let the rolls cool for 10 minutes before glazing so the glaze sets on top instead of melting straight off.

Variations

Swap the blueberries for chopped fresh peaches and reduce the filling maple syrup to 40g for a summer version.
Add 60g toasted chopped pecans to the filling layer for a crunchy contrast against the soft dough.
Replace the maple glaze with a cream cheese glaze made from 80g softened cream cheese whisked with 2 tbsp maple syrup.

Storage and Reheating

Store baked rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days once glazed.

Reheat a single roll in the microwave for 15 to 20 seconds, or warm a full batch in the oven at 160C/325F for 8 minutes covered with foil.

Freeze unglazed rolls for up to 2 months in a freezer bag. Thaw at room temperature, warm in the oven, then glaze just before serving.

Serving Suggestions

Serve these rolls warm with coffee or tea as a simple weekend breakfast. The maple glaze is sweet enough on its own, so no extra syrup is needed.

For a full brunch spread, pair the rolls with scrambled eggs, crisp bacon, and a bowl of yogurt with extra fresh blueberries.

They also work as a make-ahead option for guests, since the dough can rise overnight in the fridge and bake fresh the next morning.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-blueberry-maple-breakfast-rolls/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!