Spelt Maple Walnut Breakfast Rolls

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

Slicing spelt maple walnut roll dough log on floured board, walnut-cinnamon filling visible in the swirl

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.

Two spelt maple walnut rolls on a ceramic plate, one torn open to show cinnamon walnut swirl inside

Prep Time 25 mins

Cook Time 28 mins

Rest Time 60 mins

Total Time 1 hr 53 mins

Cooking Method: Oven

Cuisine: European

Courses: Breakfast

Difficulty: Medium

Cooking Temp: 180 C

Servings: 10

Estimated Cost: 1.80

Calories: 310

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, High Fiber, Vegetarian

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

400 g whole spelt flour (plus extra for dusting)
7 g active dry yeast (1 standard sachet)
220 ml whole milk (warmed to 38 C / 100 F)
40 g unsalted butter (softened)
1 large egg (room temperature)
2 tbsp light brown sugar
1 tsp fine sea salt

Maple Walnut Filling

100 g walnuts (toasted and roughly chopped)
50 g unsalted butter (softened)
60 g light brown sugar
3 tbsp pure maple syrup (Grade A dark amber)
1.5 tsp ground cinnamon

Maple Glaze

4 tbsp pure maple syrup
60 g powdered sugar (sifted)

Instructions

Make the Dough

1
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.
2
In a large bowl, combine the spelt flour, remaining brown sugar, and salt. Add the yeast mixture, softened butter, and egg.
3
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.
4
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

5
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.
6
In a small bowl, mix the softened butter, brown sugar, maple syrup, and cinnamon until combined. Stir in the chopped walnuts.

Shape the Rolls

7
Heat the oven to 180 C / 355 F. Grease a 9x13 inch baking tin with butter.
8
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.
9
Spread the maple walnut filling evenly over the dough, leaving a 1 cm border along the far long edge.
10
Roll the dough up tightly from the near long edge toward the far edge. Pinch the seam to seal.
11
Cut the log into 10 equal rolls, each about 3.5 cm wide. Use unflavoured dental floss or a sharp knife for clean cuts.
12
Place the rolls cut-side up in the prepared tin. Cover and rest for 15 minutes while the oven finishes heating.

Bake and Glaze

13
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.
14
While the rolls bake, whisk together the maple syrup and sifted powdered sugar until smooth and pourable.
15
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.

Keywords: spelt maple walnut breakfast rolls, spelt breakfast rolls, wholegrain cinnamon rolls, maple walnut rolls, spelt sweet rolls

Equipment

stand mixer with dough hook or large mixing bowl
9x13 inch baking tin
rolling pin
small saucepan
instant-read thermometer
pastry brush

Tips

Toast walnuts before chopping to reduce bitterness and intensify their flavour in the filling.
Knead spelt dough gently and briefly, around 5 minutes, to avoid breaking down gluten structure.
Roll the dough to an even 5 mm thickness so the rolls bake at the same rate and stay consistent.
Chill the shaped rolls overnight and bake straight from the fridge the next morning for a slower, even rise.
Pour the maple glaze while rolls are still warm so it soaks slightly into the top rather than sitting stiff.

Variations

Swap walnuts for pecans and add orange zest to the filling for a citrus variation.
Use cream cheese thinned with maple syrup instead of the plain glaze for a richer finish.
Add a tablespoon of miso paste to the butter filling for a salted, umami-forward version.

Storage and Reheating

Store cooled rolls in an airtight container at room temperature for up to 2 days. After that, the crumb starts to dry out.

For longer storage, wrap individual rolls in plastic wrap and freeze for up to 6 weeks. Thaw at room temperature for 2 hours or overnight in the fridge.

To reheat, place a roll on a baking tray at 160 C / 320 F for 8 to 10 minutes, or microwave for 25 to 30 seconds. Add a fresh drizzle of maple syrup after reheating to restore moisture.

Serving Suggestions

These rolls work on their own as a breakfast or with a cup of strong coffee or black tea alongside. The maple glaze is sweet enough that no extra spread is needed.

For a brunch table, serve them warm next to a bowl of plain Greek yogurt and some fresh fruit. The yogurt cuts through the sweetness and balances the richness of the walnut filling.

If you're serving a crowd, keep the rolls in the baking tin and place the whole tin on the table. They stay warmer that way and guests can pull them apart themselves.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-maple-walnut-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!