Ingredients

Dough

• 500 g wheat flour
• 10 g instant dry yeast (1.5 small packets)*
• 50 g sugar
• pinch of salt
• 250 ml milk
• 2 eggs
• 70 g soft butter
• for brushing: 1 egg

Filling

• 70 g butter
• 3 tablespoons ground cinnamon
• 2 tablespoons vanilla sugar
• 1/2 cup cane sugar
• zest grated from 1/2 lemon (for those interested)

Glaze

• juice from 1/2 lemon
• 3/4 cup powdered sugar

Preparation

1. Pour the flour into a mixer bowl or large bowl. Add instant dry yeast (or add a mixture with fresh yeast*) along with sugar and salt. Mix.
2. Add warm milk (not hot!) and eggs and start slowly kneading the dough (with a mixer hook) on minimal speed. You can also knead by hand.
3. Then, while still kneading the dough, add soft butter piece by piece.
4. Now knead the dough slowly for about 15 minutes until smooth and elastic. Cover with a cloth and set aside for a minimum of 1 hour to rise in a warm place.
5. After this time, place the dough on a work surface or table dusted with flour and work for a while removing air bubbles. Divide the dough into 2 parts and gently roll each out into a cake about 30 x 30 cm.
6. Cakes of dough spread successively with soft butter and sprinkle with a mixture of cinnamon, vanilla sugar, cane sugar and grated zest (if using).
7. Roll the dough into rolls and cut each one across into 10 slices about 2 cm thick. Arrange on a large rectangular baking sheet lined with parchment paper or in a 22 x 33 cm pan or in 2 round cake pans. Set aside for about 15-20 minutes to rise.
8. Preheat the oven to 180°C. Gently brush the top of the rolls with beaten (and not cold) egg and bake until golden for about 20 minutes.
9. Drizzle the rolls with glaze: heat the lemon juice, add powdered sugar and mix.