Cinnamon and Spelt Rolls

The day before, separate one egg and keep the yolk covered in the refrigerator until the next day. In a bowl, place 180 ml of room temperature milk, crumble the yeast and dissolve it in the milk. Add 425 g of flour, 40 g of sugar, 60 g of butter cut into pieces, salt, the egg white, and the second whole egg. Knead for 10 minutes until you get a shiny dough (the dough should be slightly sticky, do not add more flour!). Form a ball, cover it, and leave it in the refrigerator overnight.

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

Spread a thin layer of 60 g of melted butter over the rolled-out dough. Mix 60 g of sugar with the cinnamon and distribute evenly over the top. Tightly roll the dough sheet from the bottom edge and cut it with a sharp knife into 8 pieces, approximately 5 cm wide. Place the rolls in the dish with the cut side down, cover them, and let them rise for one hour.