Cinnamon Rolls

Dough

1. Mix the warmed milk (max 40°C), one third of the sugar, and the crumbled yeast. Let rest for 5 minutes.
2. Add the remaining sugar and butter. Mix.
3. Add the egg and salt, beat with the paddle attachment to lightly combine.
4. At low speed, add the flour in 4 additions.
5. Knead for an additional 3 minutes.
6. Cover the dough and let rest for 2 hours (it should double in volume).

Filling and shaping

1. Whisk the butter, sugar, and cinnamon at the end of the 2 hours.
2. Butter a loaf pan.
3. Degas the dough, then roll it out to 1 cm thickness into a long rectangle about 30 cm on one side.
4. Spread the cinnamon butter. Roll the dough into a thick log, and cut in half.
5. Place the two rolls in the pan. Cover and let rest for 1 hour.

Baking and glazing

1. Preheat the oven to 180°C.
2. Bake for 15 minutes, then cover with aluminum foil and bake again for 10 to 13 minutes.
3. Mix the glaze ingredients and pour over the rolls as soon as they come out of the oven.