Cinnamon Rolls

INSTRUCTIONS

• 1
  The day before, separate 1 egg and keep the yolk covered in the refrigerator until the next day. In a bowl, add 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, egg white, and the second egg. Mix with a dough hook of a hand mixer for 10 minutes into a glossy dough (the dough should be slightly sticky, do not add more flour!). Shape into a ball, cover, and leave in the refrigerator overnight.
• 2
  The next day, grease the pan 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 of melted butter on the rolled-out dough. Mix 60 g of sugar with cinnamon and distribute evenly on top. Roll the sheet of dough tightly from the bottom end and cut into 8 pieces about 5 cm wide with a sharp knife. Place the rolls cut side down in the pan and let rise covered for 1 hour.
• 4
  Preheat the oven to 180 °C top/bottom heat. Whisk the remaining yolk from the refrigerator with the remaining milk. Brush the cinnamon rolls all around with the yolk and milk mixture and bake in the oven for 25–30 minutes until golden brown.