Cinnamon roll

Method

Warm the milk to 37 degrees Celsius and dissolve the yeast with a pinch of sugar. Mix the flour, remaining sugar, and salt in a large bowl. Pour the yeast mixture and beaten egg into the flour and knead for 10 minutes until smooth and elastic. Add the softened butter gradually whilst kneading until fully incorporated. Allow the dough to rise for 1 hour until doubled in size. Roll out the dough into a rectangle approximately 40cm by 30cm. Spread the softened butter over the dough and sprinkle the cinnamon mixed with brown sugar evenly across. Roll tightly from the long side and cut into 12 equal pieces. Place on a baking tray lined with baking paper, cover, and leave to rise for 45 minutes. Brush with egg wash, sprinkle with pearl sugar, and bake at 200 degrees Celsius for 15-18 minutes until golden brown.