Easy cinnamon rolls with homemade jam

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.

Course Breakfast, Brunch, Coffee time, Dessert

Cuisine European Cuisine, Mediterranean

Prep Time 20

Cook Time 40

Proving Time 40

Total Time 1 40

Servings servings

Calories 678kcal

Author Ramona Sebastian

Equipment

skillet
bowl
pan
wooden spoon
knife
Rolling Pin

Ingredients

275 grams flour (9.7 oz) use strong white or cake flour if you have
200 grams spelt flour (7 oz)
25 grams fresh yeast (0.9 oz) 1 sachet of dry yeast will be great too
4 tablespoon sugar cane - unrefined
80 grams butter (3.5 oz) room temperature or melted
1 cup milk (235ml/240g) lukewarm
¼ tsp salt* only if using unsalted butter
3 tablespoon chia seeds
1 tablespoon cinnamon powder
2 med egg lightly beaten (keep 3-4 tablespoon to egg wash the buns
1 tablespoon icing sugar to dust over
1 tablespoon lemon and orange zest or rind

For the filling

½ cup jam best to use homemade
½ cup mixed nuts chopped and toasted
2 tbsp chia seeds

Metric - US Imperial

Instructions

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, cinnamon and set aside.
In a mug, mix the yeast into 100 ml warm milk, with the 4 tablespoon 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.
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.
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.
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.
Spread the jam with the back of a spoon into an even layer, sprinkle the toasted nuts and some chia seeds.
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.
Heat the oven at 185°C /375 F.
Allow the buns to rise again while the oven heats up, for about 10-15 mins.
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.

Notes

To 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.

Nutrition