Cinnamon Rolls

Instructions

• 1
  Crumble the yeast into a cup with cold milk and let it dissolve for one minute.
• 2
  In a large bowl, mix the flour, sugar, and salt. Pour the milk and yeast mixture (stir it beforehand, as the yeast may settle at the bottom) over the dry ingredients. Add the egg and start kneading the dough. When the mixture resembles coarse crumbs, add the cold butter cut into cubes in two or three batches. Knead by hand or with a food processor until the dough becomes smooth, elastic, and non-sticky (approximately 5 minutes in a food processor or 10 minutes by hand).
• 3
  Prepare the filling: mix the soft butter with sugar and cinnamon using a wooden spoon or a food processor until you obtain a homogeneous and slightly airy cream. The better the cream is homogenized, the easier it will spread on the dough.
• 4
  Divide the dough into two halves. Roll out each part into a rectangle of approximately 35 x 25 cm and immediately spread half of the butter and cinnamon cream over it. Roll tightly along the long side. Place the roll seam-side down and cut it first in half, then into quarters, and each quarter into three equal pieces. Place them on a baking tray lined with baking paper, cut-side up, leaving space between them (ideally 6x4 pieces per tray). Work quickly so that the dough does not get too warm.
• 5
  Cover the tray with cling film and leave it in the refrigerator overnight (8-12 hours). The ideal temperature is 5-6 degrees Celsius, which will allow for slow and controlled proofing.
• 6
  The next day, preheat the oven to 210°C (without convection). Remove the tray from the refrigerator, remove the film, and let the rolls come to room temperature for 15-20 minutes.
• 7
  Beat the egg with a tablespoon of cold water and brush the rolls with it just before placing them in the oven.
• 8
  Bake for approximately 15 minutes on the middle rack of the oven until the rolls rise nicely and turn golden brown on top.