Cinnabon Rolls

Add the yeast and 1 tablespoon of sugar to warm milk, stir well, and let the sponge proof for 20 minutes.

In a bowl, combine the eggs with the sugar and butter, mix well, and pour in the yeast mixture.

Stir again and sift in the flour, initially mixing the dough with a whisk, then turn it out onto a floured surface and knead for a couple of minutes.

Cover the soft, non-sticky dough with a towel and let rise in a warm place for 1 hour.

Roll the dough out into a rectangle, brush with butter, and sprinkle with cinnamon and sugar.

Roll up tightly from the long side into a log and cut into 9-12 portions using a knife or unflavored dental floss.

Place the rolls on parchment paper, let them rest for 30 minutes, then bake in the oven for 15-20 minutes at standard temperature.