Zinc Roll Sheet

Ingredients

• 1 vanilla pod
• 1 Organic lemon
• 375 ml milk (3.5% fat)
• 275 g butter
• 42 g yeast (1 cube)
• 400 g spelt whole‑grain flour
• 375 g spelt flour type 1050
• 200 g raw cane sugar
• 1 pinch salt
• 150 g Ground Almonds
• 2 tsp ground cinnamon
• 100 g powdered sugar from raw cane sugar

Instructions

1. 1.

   Split the vanilla pod lengthwise and scrape out the seeds with a knife. Wash the lemon hot, dry it, grate its zest, and squeeze out the juice. Warm the milk and dissolve 150 g butter in it. Dissolve the yeast in the lukewarm liquid. Then mix spelt whole‑grain flour, spelt flour, 130 g raw cane sugar, vanilla seeds, salt, and lemon zest. Knead into a smooth dough and let rise covered for 60 minutes in a warm place.

2. 2.

   Knead the dough again, shape it into a rope, and roll it out to a thickness of 1–2 cm on a floured surface.

3. 3.

   Melt the remaining butter. Brush the dough with about half of the melted butter and sprinkle ground almonds over it. Mix the remaining sugar and cinnamon, spread this mixture over the dough. Roll the dough lengthwise, then cut into pieces about 4–5 cm long, placing them not too close together on a parchment‑lined baking sheet. Brush with the rest of the liquid butter.

4. 4.

   Bake the cinnamon rolls in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 20–30 minutes until golden brown. Remove and let cool slightly.

5. 5.

   Whisk powdered sugar with 2 Tbsp lemon juice and a little water to make it thick, then drizzle decoratively over the cinnamon rolls.