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Spelt chocolate & cardamom rolls

Spelt chocolate & cardamom rolls

Spelt flour gives these rolls a nuanced flavour and also a lovely golden colour to the dough. That’s morning coffee sorted. Add finely chopped pistachios to the filling and on top if you have some.

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  • Makes12
  • CourseSnack
  • Prepare30 mins
  • Cook25 mins
  • Total time55 mins
  • PlusPreparation time 30 minutes + proving and cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 75 Président Butter Slightly Salted, melted
  • 250ml semi-skimmed milk
  • 1 tbsp vegetable oil, plus extra for oiling
  • 1 British Blacktail Free Range Medium Egg
  • 500g Sharpham Park Organic White Spelt Flour, plus extra for kneading
  • 1 tsp fine salt
  • 75g light brown soft sugar
  • 2 tsp Allinson’s Easy Bake Yeast

For the filling and topping

  • 125g light brown soft sugar, plus 2 tbsp
  • 125g Président Butter Slightly Salted, softened, plus some for the tin
  • 100g bar Menier Swiss Dark Chocolate, finely chopped
  • 10 cardamom pods, crushed to release the seeds


  1. While still warm, whisk together the melted butter with the milk, then the oil and egg. Mix the dry ingredients in a large bowl. Stir in the liquid to make a shaggy dough. Set aside for 30 minutes

  2. Using a little flour, knead the dough for 3 minutes, until smooth. Put into a large, oiled bowl and cover with a damp tea towel. Leave to rise in a warm spot for 1 hour, until doubled in size.

  3. For the filling, beat 125g soft sugar into the butter with a wooden spoon, then work in the chocolate. Crush the cardamom seeds with 2 tbsp sugar using a pestle and mortar, then add 1 tbsp to the filling.

  4. Roll the dough to a rectangle about 30x40cm, spread with the filling and roll up tightly from 1 of the long sides. Trim the ends, slice into 12 rolls and space out in a buttered 33x23cm baking tin. Cover and leave to rise for 20-30 minutes (or chill overnight).

  5. Preheat the oven to 180ºC, gas mark 4. Bake for 20-25 minutes, or until risen and deep golden. Scatter with the last of the cardamom sugar while hot. Cool in the tin, then serve on the day of baking.


Typical values per item when made using specific products in recipe


1,706kJ/ 408kcals



Saturated Fat












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5 out of 5 stars1 rating