Dissolve the sugar in the water, then stir in the yeast.
Combine the spelt flour and salt in a mixing bowl.
Add the water and yeast mixture to flour and stir to combine.
Turn out onto the benchtop and knead for five minutes or so to form a smooth dough.
Put the dough into a clean, covered bowl, and leave it in a warm place to rise. My house wasn't very warm and I kind of forgot about it, so I left it for about two hours. You can probably get away with less time, just keep an eye on it. You want the dough to roughly double in size.
Heat your oven to 180C.
On a lightly dusted bench, roll the dough into a long rectangle about 2cm thick.
Mix the filling ingredients together (save time by making the filling in your food processor) and spread evenly over the dough, avoiding the long edges.
Starting on a long side, roll the dough to create a long sausage shape. Give it a bit of a squeeze to even it out and make sure it sticks to itself nicely.
Slice into even portions. I made eight, but you could easily make 12 smaller pinwheels.
Arrange the rolls on a baking tray and let rest for another 10 minutes or so before baking.
Optional - brush with a little milk (I used soy) to glaze, and sprinkle with a little rock salt.