Fluffy Cinnamon Rolls in Snail Shape

First, weigh all ingredients. It is important to precisely measure the ingredients for the pre-dough. All ingredients should be at room temperature so that the dough can rise optimally.

For the pre-dough, put 3 tbsp lukewarm milk into a cup (not hot, otherwise the yeast will die). Add the sugar and crumble in the yeast. Stir everything well. Then stir in 3 tbsp flour until a thick paste forms. Cover the pre-dough and let it rise in a warm place for about 15 minutes.

Once the pre-dough has doubled in volume, sift the remaining flour into a large bowl and mix with the remaining sugar. Form a well in the center, add the remaining milk, the egg, and the pre-dough. Distribute 80 g of the soft butter in small pieces around the edge. Mix everything with a wooden spoon and then knead on a floured surface to form a smooth, elastic dough (approx. 10 minutes). Cover the dough in a bowl with cling film and let it rise in a warm place for about 1 hour until it has doubled in volume.