Cinnamon Rolls

INSTRUCTIONS

• 1
  Crumble the yeast into a cup with cold milk and let it sit for a minute.
• 2
  Measure flour, sugar, and salt into a bowl and mix with a whisk. Stir the milk with yeast, as it has settled at the bottom, and pour it into the flour mixture. Add the egg and start processing the dough. Once everything looks like coarse crumbs, add cold butter cut into cubes in two or three batches. Knead by hand or in a mixer until the dough is smooth, soft, and non-sticky – it will take about 5 minutes in a mixer, or about 10 minutes by hand.
• 3
  Prepare the filling: mix softened butter with sugar and cinnamon and stir with a wooden spoon or beat in a mixer until a slightly fluffy and well-mixed mixture forms. The better you beat the butter with sugar and cinnamon, the easier it will be to spread on the dough.
• 4
  Divide the kneaded dough into two halves. Roll each half into a thin rectangle approximately 35 x 25 cm and immediately spread each with half of the sweet cinnamon butter. Roll the coated sheet from the long side into a roll. Place the roll seam side down and cut it first in half, then into quarters, and finally each quarter into three equal pieces. Place them cut side up at equal intervals on a baking sheet lined with parchment paper. You can arrange them perfectly in a 6x4 layout. Try to work quickly so the dough doesn't warm up too much.
• 5
  Carefully cover the baking sheet with the rolls with plastic wrap and place it in the refrigerator overnight. The suitable rising temperature is around 5-6 degrees, so the dough rises gently but doesn't overproof. The exact time doesn't matter; you can let the dough rise in the fridge for 8-12 hours, depending on what suits you.
• 6
  The next day, start preheating the oven to 210 degrees without convection. Remove the baking sheet from the fridge, take off the plastic wrap, and let it stand at room temperature for 15-20 minutes. Meanwhile, the oven will heat up nicely and won't lose heat when you open it.
• 7
  Crack the egg into a bowl, add a tablespoon of cold water, and beat thoroughly with a fork. Brush the risen rolls with this mixture just before baking.
• 8
  Place in the oven roughly in the middle position (definitely not too high near the top heating element) and bake for 15 minutes, or until the rolls increase in volume and turn beautifully golden on the surface.