Spelt Nut Marzipan Cinnamon Buns

For the spelt nut marzipan cinnamon buns, prepare a yeast dough from all ingredients. Cover with a damp cloth and let rise in a warm place for about 1 hour. Melt the remaining butter.

Heat the milk in a saucepan. Add cinnamon, birch sugar and nuts and let rest a bit. Line muffin tray with paper cups. Divide dough into 2 pieces and roll out on a floured surface.

Spread butter on the dough and spread the hazelnut-sugar-cinnamon mixture on top. Crumble marzipan over the top and roll up the dough. Using a serrated knife, cut off pieces about 2-3 cm thick and place in the paper cups.

Process the remaining dough in the same way. Cover the snails and let them rise for another 30 minutes in a warm place. Preheat the oven to 180 degrees Celsius and bake the spelt-nut-marzipan cinnamon buns for 15-20 minutes.

Preparation Tip:

The spelt nut marzipan cinnamon buns taste best lukewarm.

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