Cinnamon Rolls

In ¼ cup of warm milk, dissolve the yeast with a pinch of sugar, salt, and 1 tablespoon of flour. Stir and let sit for 15 minutes.

Whisk the egg into the remaining milk, then add half of the sugar and the melted butter. Pour in the yeast mixture and stir to combine.

Gradually add the flour and knead into a soft dough. Let rise in a warm place for 35–45 minutes, then divide into 2–3 portions.

Roll each piece out into a rectangle about 5–7 mm thick. Brush with butter, then sprinkle with sugar and cinnamon.

Roll up tightly into a log and slice into individual portions. Place them on a baking sheet with space in between, and let proof for 20 minutes.