Fluffy Spelt Cinnamon Rolls | Overnight Proofed

The day before, separate one egg and store the yolk covered in the refrigerator until the next day. Pour 180 ml of room-temperature milk into a bowl, crumble the yeast into it, and dissolve it.

Add 425 g flour, 40 g sugar, 60 g butter in pieces, salt, the egg white, and the second whole egg. Knead with the dough hook of a hand mixer or stand mixer for about 10 minutes until a shiny dough forms. The dough should still be slightly sticky – please do not add any additional flour! Form the dough into a ball, cover, and let it rise overnight in the refrigerator.

The next day, grease a baking dish with some of the remaining butter. Dust the work surface with the remaining flour and roll out the cold dough with a rolling pin into a square of approx. 40 x 40 cm.