Spelt Cinnamon Bun Cake

Spelt Cinnamon Bun Cake
This Scandi-classic smells outrageously good when baking due to the cardamom and cinnamon that are crammed into it’s tight curls. Once out of the oven, everyone can tear off their own sweet spiral of this bun cake which has 'Autumnal comfort' written all over it.
Icon_cookingtime_grey Created with Sketch. 3 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 6
Spelt Cinnamon Bun Cake


Spiced milk:

225ml soy milk

100g butter

1 tsp ground cardamom (you may need to grind the seeds of cardamom pods)

0.5 tsp ground cinnamon


225g wholemeal spelt

225g white spelt + extra for dusting

100g golden caster sugar

0.25 tsp salt

7g fast acting dried yeast

1 egg, beaten


50g very soft butter

75g dark brown soft sugar

0.5 tsp ground cinnamon

0.25 tsp salt


1 egg, beaten

2 tbsp demerara sugar

How to make

  1. Warm the milk in a small saucepan with the butter, cardamom and cinnamon. Turn off the heat before it boils. Leave to cool to body temperature – if you are in a hurry, sit the saucepan in a bath of cold water.

  2. Sift the dry dough ingredients into a large bowl, then add the egg and stir it in. Pour the cooled milk into the bowl and mix with a spoon. It will be a sticky dough to work with, but this is what you want.

  3. Scrape the dough out onto a floured work surface and dust it with a little more flour. Knead it gently with your dominant hand, then scrape it back into a ball with the bench scraper held in your other hand. If it’s a sticky mess, keep dusting with more flour and kneading, until it comes together into a sticky ball, rather than a sticky mess. I used around 30g extra flour in this process.

  4. Dust your mixing bowl and place the dough into it. Cover with a damp tea towel and place in a warm place, ideally about 25ºC for an hour.

  5. Grease the inside of your 23cm round springform cake tin with butter.

  6. Turn the dough out onto a lightly floured surface, knead it three times, then roll out to A4 paper size, getting the corners as square as possible.

  7. For the filling, first spread the butter, then dust the cinnamon and sprinkle the sugar on top, making sure you fill corners. Pass the rolling pin across it, to squish the ingredients into the dough.

  8. Starting with the long edge, roll the dough up. Slice it into seven even sized pieces, place the biggest in the middle of your baking tin, then the remaining six around it, evenly spaced out.

  9. Cover with a damp tea towel and leave in a warm place for another 30 minutes. Meanwhile, pre-heat the oven to gas mark 9, 475ºF, 246ºC, 226ºC fan.

  10. Remove the tea towel and brush beaten egg across the top, you won’t need all of the egg. Scatter the demerara sugar across the top.

  11. Place in the middle of the oven and immediately turn the temperature down to gas mark 7, 425ºF, 218ºC, 198ºC fan. Cook for 10 minutes, then reduce to gas mark 4, 350ºF, 177ºC, 157ºC fan for a further 15 mins.

  12. Remove from the oven and check it’s cooked by tapping the bottom of the tin, it should sound hollow. If you are unsure, cook for a further five minutes.

  13. Place on a rack to cool, removing the outer of the tin when possible, then tear of a chunk and savour the sweet, sweet aroma!

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