Fluffy Cinnamon Rolls

Instructions

• 1
  Crumble the yeast into the cold milk and let it sit for about a minute until it dissolves slightly.
• 2
  Mix flour, sugar, and salt in a bowl. Stir the milk-yeast mixture well and add it to the flour along with the egg. Knead the dough until it forms a coarse structure. Then add the cold, diced butter in two to three portions. Knead the dough for about 5 minutes in a food processor (or 10 minutes by hand) until it is smooth, pliable, and no longer sticky.
• 3
  For the filling, cream the soft butter with sugar and cinnamon until fluffy. The creamier the mixture, the easier it will be to spread on the dough later.
• 4
  Halve the dough. Roll out each half on a floured surface into a rectangle (approx. 35 x 25 cm) and immediately spread with the cinnamon butter. Roll up tightly from the long side. Place the roll seam-side down and cut into 12 equal pieces. Place the rolls cut-side up on a baking sheet lined with parchment paper (a 6x4 grid is ideal). Work quickly to keep the dough cool.
• 5
  Cover the baking sheet tightly with plastic wrap and let it rise slowly overnight (approx. 8–12 hours) in the refrigerator at about 5–6 degrees Celsius.
• 6
  The next day, preheat the oven to 210 °C top/bottom heat. Remove the baking sheet from the refrigerator, remove the film, and let the rolls acclimate at room temperature for approx. 15–20 minutes.
• 7
  Whisk an egg with one tablespoon of cold water and generously brush the rolls with it just before baking.
• 8
  Bake in the middle rack of the oven for approx. 15 minutes until the cinnamon rolls have risen significantly and are golden brown.