Cinnamon Rolls

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.

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.

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.