Cinnamon Rolls

Instructions

• 1
  The day before, separate 1 egg and store the yolk covered in the fridge until the next day. In a bowl, combine 180 ml of room temperature milk, crumble the yeast, and dissolve it. Add 425 g of flour, 40 g of sugar, 60 g of butter in pieces, salt, the egg white, and the second egg. Using a dough hook of a hand mixer, mix for 10 minutes until a shiny dough forms (the dough should be slightly sticky, do not add more flour!). Shape into a ball, cover, and leave in the fridge overnight.
• 2
  The next day, grease the baking dish with the remaining butter. Dust the work surface with the remaining flour and roll out the dough with a rolling pin into a 40 x 40 cm square.
• 3
  Spread a thin layer of 60 g melted butter over the rolled-out dough. Mix 60 g of sugar with cinnamon and spread evenly on top. Tightly roll up the dough sheet from the bottom end and cut into 8 pieces, about 5 cm wide, with a sharp knife. Place the rolls cut-side down into the baking dish and let rise, covered, for 1 hour.
• 4
  Preheat the oven to 180 °C top/bottom heat. Whisk the remaining egg yolk from the fridge with the remaining milk. Brush the cinnamon buns all around with the egg yolk and milk mixture and bake in the oven for 25–30 minutes until golden brown.
• 5
  To the cinnamon-sugar mixture, you can add chopped almonds, nuts, or sunflower seeds. For the Swedish version of cinnamon buns, add 1 level teaspoon of ground cardamom to the sugar and cinnamon mixture.