Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
I love cinnamon rolls—especially these ones! They’re not too sweet, and thanks to the pumpkin filling, they stay moist and flavourful for a long time.
Preliminary time: approx. 4 hours rising time
Preparation time: approx. 40 minutes
Baking or cooking time: approx. 20 minutes
approx. 600 g pumpkin or squash (eg. butternut), halved and deseeded
500 g PureSpelt half-white or white flour
50 g sugar
1 1/2 tsp salt
15 g fresh yeast, crumbled
approx. 125 ml milk, cold
50 g butter, cold, in pieces
1 egg
200 g pumpkin purée
75 g butter, in pieces, soft
100 g fine raw sugar
200 g pumpkin purée
1 tbsp lemon juice
1 tbsp cinnamon
100 g icing sugar
1 tsp cinnamon
2-3 tbsp lemon juice
pearl sugar for garnish
Pumpkin purée: Put the prepared pumpkin cut-side down on a baking sheet and bake in the bottom half of an oven preheated to 200°C conventional (180°C convection) for 30-40 minutes until soft. Remove from the oven and let cool. Scoop out the pumpkin flesh, purée until smooth--you will use this for the dough and filling.
Dough: Mix together the flour, sugar, and salt. Form a well, then add the yeast and milk. Add the butter, egg, and pumpkin purée, then knead briefly to form a soft, smooth dough. Cover and let rise at room temperature for 3-4 hours. During the first hour, stretch and fold the dough 3-4 times with wet hands.
Filling: Cream the butter and sugar, then stir in the remaining ingredients.
Forming: Using a little flour, roll out the dough into a rectangle measuring approx. 30 x 60 cm. Spread the filling, leaving a 2-3 cm edge free along the top, long edge. Brush this with a little water and roll up the dough from the opposite side. Cut into approx. 15 rolls and place on the prepared baking sheet, leaving enough space between them. Let rise 15-30 minutes.
Baking: Bake for 20-25 minutes in the bottom half of an oven preheated to 200 °C convention (180 °C convection).
Glaze: Mix the icing sugar with cinnamon and lemon juice. Brush the glaze onto the rolls while still hot and sprinkle with pearl sugar. Serve the rolls lukewarm or cool.
The rolls taste best warm, so before enjoying them, warm them up in the oven, air fryer, or frying pan.
If desired, you can freeze the rolls, thaw them in portions, and bake them briefly.
IG Dinkel, Judith Gmür-Stalder
