Spelt Flour Cinnamon Rolls | Soft and fragrant homemade dessert

The day before baking, separate one egg and place the yolk, covered, in the refrigerator until the next day. Pour 180 ml of room temperature milk into a bowl, crumble in the yeast, and dissolve it. Add 425 g of flour, 40 g of sugar, 60 g of diced butter, salt, the egg white, and the other whole egg.

Knead the dough with the dough hook of a kitchen robot for about 10 minutes until it is shiny and elastic (don't worry if it's a bit sticky, don't add more flour!). Form it into a ball, cover it, and let it proof in the refrigerator overnight.

The next day, grease the baking pan with the remaining butter. Dust the work surface with the remaining flour and roll out the dough into a square of approximately 40 x 40 cm. Spread 60 g of melted butter over the rolled-out dough. Mix the remaining 60 g of sugar with the cinnamon and sprinkle it evenly over the dough.