Recipe for Cinnamon Roll Buns

Warm the milk and add the crumbled yeast and brown sugar. Cut the butter into small cubes and set it aside in the refrigerator to keep it cold.

In the bowl of a mixer, pour in the flour, the milk, sugar, and yeast mixture, the salt, and the eggs.

Knead everything until the dough forms a ball that pulls away from the bowl. At that point, gradually add the cold butter cubes while continuing to knead until you achieve a slightly elastic dough.

Shape into a ball, cover with film, and let rise until doubled in volume for about 1 hour in a warm place.

In the meantime, prepare the filling by mixing the softened butter, brown sugar, and cinnamon.

Roll out the dough on a floured surface into a rectangle of about 30 x 50 cm. Brush it with the mixture of butter, brown sugar, and cinnamon, then roll it up lengthwise.

Cut 6 pieces of dough about 5 cm long and place them in the previously buttered rectangular mold. Cover with a cloth and let rise again for about 30 minutes.

Beat the egg, add the milk, and brush the buns with this mixture.

To finish, bake in a cake maker on the large cakes setting for 40 minutes. At the moment of serving, whip all the ingredients for the frosting until you achieve a smooth mixture and spread it over the top of the bread.