1. Sieve the spelt flour into a bowl.

2. Heat the milk to lukewarm.

3. Pour the milk, yeast and sugar into a well in the centre of the flour and mix to make a starter dough.

4. Cover the starter dough with a kitchen towel and leave to rise for half an hour.

5. Add the butter, vanilla sugar and salt and knead vigorously until the dough comes away from the sides of the bowl.

6. Cover the dough and leave to rest in a warm place for one to two hours.

7. After the resting time, knead again and roll out into a large rectangle about 5 mm thick on a floured work surface.

8. Melt the butter for the filling and spread it evenly over the dough.

9. Sprinkle with the cinnamon and sugar mixture and roll up tightly from the long side.

10. Cut into slices about 2 centimetres thick and place in a large ovenproof baking dish.

11. Cover again and leave to rise for half an hour.

12. Place the cinnamon rolls in the preheated oven and bake at 200°C on the middle shelf for 25-30 minutes until golden brown.

13. Prepare the icing by whisking the cream cheese or mascarpone cream with the milk, icing sugar, vanilla and salt until it is nice and smooth.

14. Spread the icing over the cinnamon buns while they are still warm so that it can soak in well.

15. This way, the cinnamon rolls stay nice and moist.

Tip: Alternatively, you can spread the yeast dough with a poppy seed paste and roll it up.