- 1 ½ cups (190g) Chantal Organics White flour
- 1 cup (125g) Chantal Organics White Spelt Flour
- 1 sachet (8g) of rapid rise (fast action) yeast
- 1⁄4 tsp salt
- 1 cup (250g) milk
- 3 tbsp (30g) coconut sugar
- 30g butter
- 3 tbsp (50g) Chantal Organics Black Tahini
- 1⁄3 cup (60g) coconut sugar
- 1⁄4 cup (85g) date or pure maple syrup
- 2 tsp cinnamon
- 1 cup (160g) icing sugar
- 1 tbsp water
- 1 tsp vanilla essence
Prepare the filling by combining all the ingredients together in a small mixing bowl, then set aside.
Heat the milk and sugar in a small pan (or microwave) until just warm. Remove from heat, add the butter and leave to melt.
Sift the flours and salt into a large mixing bowl, add the yeast and mix until combined.
Add the tepid milk & butter mixture to the dry ingredients and mix until it forms a dough, either by hand or using the hook attachment on a stand mixer.
Knead the dough for approximately 10 minutes, adding more flour as needed, until the dough becomes smooth and elastic, and when you push a finger into the side it bounces back.
Allow the dough to rest for 10 minutes, while you clean up and line a 20cm baking pan with baking paper.
Roll the dough out on a floured surface into a rectangle approximately 30cm x 20 cm. Spread the tahini filling over the dough, then roll up the dough starting from the longest side.
Use a sharp knife or dental floss to cut the dough into equal pieces. Place the cinnamon rolls into the prepared baking tray and set aside in a warm place until doubled in size (approximately 30 minutes). Preheat oven to 180ºC fan bake.
Bake the cinnamon rolls in the centre of the oven for approximately 20 minutes, or until the rolls have risen nicely and turned a golden brown.
Allow the buns to cool while preparing the glaze by combining all the ingredients in a small mixing bowl. Drizzle buns generously with the glaze, and serve.
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