Cinnamon Rolls with Poolish

Take 100 g of the spelt flour and 100 g of the milk (lukewarm) from the total amount.

Dissolve about 5 g of the yeast (a small piece from the cube) in the lukewarm milk.

Mix both into a smooth paste and let it rise, covered, for about 1 - 3 hours in a warm place until it forms clear bubbles.

Melt the butter with the remaining milk in a pot at a low temperature - do not let it get hot or even boil.

Add the remaining flour (spelt, wheat, whole wheat), sugar, eggs, and the flavorings to the poolish.

Pour the warm milk with melted butter into the dough.

Mix all ingredients added so far well, so that the flour has absorbed the liquid.

Crumble the 42g fresh yeast into the dough.

Knead the dough for about 5 minutes.

Add the salt.

Knead for another 5 minutes until a smooth, elastic dough forms that detaches from the bowl's edge.

Let the dough rise, covered, in a warm place for about 1-2 hours until its volume has at least doubled (bulk fermentation).

Mix the 150 g room-temperature butter with the cane sugar and cinnamon into a spreadable mixture for the filling.

Roll out the dough into a rectangle on a floured surface.

Spread the cinnamon mixture evenly over the rolled-out dough.

Roll up the dough tightly from the long side.

Cut the roll into pieces about 5cm thick.

Place the rolls in a loaf pan so they keep their shape as they rise. The rolls need one centimeter of space between them.

Cover the rolls and let them rise for another 30 - 60 minutes (final proof).

Preheat the oven to 200°C (392°F) top/bottom heat.

Bake the cinnamon rolls for 20-25 minutes until golden brown.

Let the cinnamon rolls cool slightly. Best served warm!