Steps

• Dissolve the yeast in slightly lukewarm milk.

  Lightly beat the egg.

  Put both types of flour in the bowl of the stand mixer, or in a large bowl if kneading by hand, add the egg, milk with yeast, and start mixing everything.

  Add the butter in small pieces and a pinch of salt and knead well until the dough is smooth and detaches from the sides of the bowl.

  Cover with plastic wrap and let it rise for at least 2 hours, it should more than double.

  After the rising time, let’s prepare the filling.

  Mix the brown sugar with the cinnamon.

  Work the butter until creamy, add the sugar with cinnamon, and mix, set aside.

• Let’s prepare the cinnamon rolls.

  Butter a 16 x 8 inches pan.

  Take the dough and knead it again quickly, divide it into 2 pieces.

  On a slightly floured surface, roll the dough into a rectangle about 1/4 inch thick.

  With a spatula, cover the surface with an even layer of the butter and sugar mixture (you should use half of it), then roll the rectangle over itself forming a roll, it should not be tightly rolled, but very loosely.

  Cut into slices about 1.2-1.6 inches tall.

  Place the obtained swirls on the pan a couple of inches apart from each other.

  Proceed in the same way with the other dough, roll it out, cover with the butter and sugar mixture, roll and cut into slices.

  Let rise for about 2 hours at room temperature, they should double (depending on temperature).

  Then transfer them to the fridge for an hour (this helps to solidify the butter, otherwise it would melt during baking).

• Baking.

  Preheat the oven to 180°C (356°F).

  Remove the cinnamon rolls from the fridge and let them rest for 10 minutes.

  Beat the egg with the milk.

  Brush the cinnamon rolls with the egg mixture.

  Bake in the hot oven at 180°C (356°F) for about 18-20 minutes, they should be cooked and golden, adjust based on your oven.

  Let cool slightly.

  Glaze:

  Prepare the glaze by mixing in a bowl with a spoon the powdered sugar with the lemon juice and water added gradually, adding what is needed to obtain a creamy and light mixture.

  Drizzle the glaze in a thin stream over the slightly warm brioche using a teaspoon or a piping bag with a very thin nozzle.

  Let dry for a few minutes.

  The cinnamon rolls are ready to be enjoyed.

• Put the yeast with the milk in the bowl 20 sec. / speed 2.

  Add flour, sugar, and egg 2 minutes / Knead.

  Also add a pinch of salt and the butter in small pieces 5 minutes / Knead.

  Transfer the obtained dough into a large bowl, cover with plastic wrap, and let rise for about 2 hours, it should double.

  After the rising time, let’s prepare the filling.

  Mix the brown sugar with the cinnamon.

  Put the butter in the clean bowl 30 sec / speed 2.

  Add the sugar with cinnamon 30 sec / speed 2, put in a small bowl and set aside.

  Prepare the cinnamon rolls and bake them as indicated above.

• The Cinnamon rolls or kanelbull are ready to be enjoyed… HAPPY BAKING!

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