Cinnamon Buns with Icing
Spelt flour type 1050 is the better alternative to conventional wheat flour. Due to the higher degree of grinding of the grain, the husk content and thus also the vitamin and mineral content is increased. Nevertheless, the cinnamon buns with icing become super fluffy and taste irresistibly good.
Almonds enchant the rolls with their nutty note, are rich in calcium, and thus not only strengthen cooking and teeth, but also help in the transmission of stimuli in the nervous system.
Ground almonds can easily be replaced by hazelnuts and instead of the icing also nut puree tastes great. You can also freeze the finished cinnamon buns without any problems, as they will keep for about six months and can be defrosted again as needed. (Even if usually nothing is left over!). It's best to freeze them without the icing.
Mix flour and salt in a bowl and form a well. Mix yeast in approx. 3.5 Tablespoons lukewarm milk, pour into the flour well, and mix with a little flour. Cover and let rise for about 15 minutes.
Rinse lemon, rub dry, and grate the peel. Add 3 Tbsp sugar, 3 Tbsp butter, eggs, and lemon zest, and knead with remaining milk until smooth and elastic yeast dough. Add a little more flour or milk as needed. Cover dough and let rise in a warm place for at least 45 minutes until doubled in volume.
Knead the dough again, roll into a log and roll out 3/4" thick on a floured work surface. Brush with 3 tablespoons melted butter, mix almonds with cinnamon and remaining sugar and spread on the dough with raisins. Roll up dough lengthwise, cut into slices about 1" thick, and place side by side in a large baking dish. Brush with remaining liquid butter and bake in preheated oven at 180 °C / 350˚ F for about 15 minutes until golden brown. Remove and allow to cool slightly.
Squeeze lemon juice, mix with powdered sugar and a little water until thick, and spread in strips over the rolls. Let dry, serve and enjoy the cinnamon buns with icing.