Soft cinnamon rolls: the best recipe

Dissolve the yeast in lukewarm milk.

Mix the flour, sugar, and salt in the bowl of the mixer.

Add the egg, softened butter, and the milk-yeast mixture. Use the dough hook attachment. Knead for 10 minutes at speed 2. If the dough is too sticky, add 1/2 tablespoon of flour at a time. If it is too dry, add a few drops of milk.

Add a little flour around the dough on the inner walls of the bowl, cover with plastic wrap, and let rise for 1 hour in the oven at 40°C.

Punch down the dough with your fists, then roll it out on a floured surface. Brush softened butter over the entire surface of the dough and evenly spread the sugar and cinnamon mixture on top.

Roll tightly and cut into sections. Place the sections on a baking tray lined with parchment paper, leaving enough space between them. Let them rise again for 30 minutes at 40°C.

Preheat the oven to 200°C. Bake for about 10 minutes, keeping a close eye on them; they should be golden.

Finally, prepare the icing while baking, place it in a bag, and frost after removing from the oven.