Cinnamon Sweet Rolls

Combine warm milk (38°C), 1 teaspoon of the granulated sugar, and yeast in a large bowl. Let sit 5–10 minutes until foamy.

Add flour, remaining granulated sugar (about 45 g), 50 g softened butter, egg, and salt. Mix, then knead on a floured surface for 8–10 minutes until smooth and elastic. The dough should spring back when poked.

Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 45–60 minutes until doubled in volume.

Mix the 20 g sugar and cinnamon in a small bowl. Punch down the risen dough and roll it on a floured surface into a 30 × 40 cm rectangle.

Spread the remaining 10 g softened butter thinly over the dough, then sprinkle the cinnamon sugar evenly across the surface.

Roll the dough tightly from the long edge into a log. Cut into 8 equal slices (about 2.5 cm thick). Arrange cut-side up on a parchment-lined baking sheet with 3 cm between each.

Cover rolls with a towel and let rise 20 minutes. Meanwhile, preheat oven to 180°C.

Bake 20–25 minutes until golden brown and the internal temperature reaches 90°C.

While rolls bake, whisk powdered sugar and lemon juice until smooth. Drizzle glaze over warm rolls immediately after removing from oven.