Fluffy Cinnamon Rolls with Cinnamon Butter Filling

Preparation

• 1
  Crumble the fresh yeast into a cup with the cold milk and let it sit for about a minute until it dissolves slightly.
• 2
  In a large bowl, mix flour, sugar, and salt. Briefly stir the milk-yeast mixture and add it to the flour along with the egg. Knead the dough. Once it has a coarse, crumbly texture, add the cold butter in two to three portions. Knead the dough by hand or in a stand mixer for about 5 to 10 minutes until it is smooth, elastic, and no longer sticky.
• 3
  For the filling, thoroughly mix the soft butter with sugar and cinnamon until a creamy, slightly frothy mixture forms. The better the butter is whipped, the easier it will be to spread later.
• 4
  Divide the finished dough into two halves. Roll out each half on a floured surface into a rectangle of approx. 35 x 25 cm. Immediately spread with the cinnamon butter. Tightly roll up the dough 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. Work quickly so the dough doesn't get too warm.
• 5
  Carefully cover the baking sheet with cling film and place it in the refrigerator overnight (for 8 to 12 hours). At approx. 5-6 degrees, the dough will rise slowly and gently.
• 6
  The next day, preheat the oven to 210 degrees top/bottom heat. Remove the tray from the refrigerator, remove the film, and let the rolls rest at room temperature for approx. 15-20 minutes.
• 7
  Whisk an egg with a tablespoon of cold water and generously brush the rolls with it just before baking.
• 8
  Bake the cinnamon rolls on the middle rack for approx. 15 minutes until they have risen significantly and are golden brown. Best enjoyed warm.