Ingredients:
75g unsalted butter
90g powder sugar
1/2 tsp vanilla
270ml milk
400g all-purpose flour
1/8 tsp salt
1 whole egg (L)
16g instant yeast
Filling:
50g soft unsalted butter
3 tbsp sugar
3 tbsp cinnamon
Egg wash:
1 Yolk
1 tsp milk
Method:
Place the butter, powdered sugar, vanilla and milk in a saucepan and heat until all ingredients melted and mix to combine. Leave outside to reduce temperature to 37c degrees. Add the yeast and egg to the mixture and mix. On a stand mixer with a dough hook mix the wets with the flour and salt on medium speed for about 10 minutes. Leave the dough in the bowl covered in clin film and proof until doubles the size.
Once dough is proofed roll out to a rectangle of about 55*35 cm make sure it's not thicker then 3-4 mm. Prepare the filling by mixing all the butter, sugar, and cinnamon together. You can melt the butter slightly if necessary. Spread on the rolled dough. Roll the dough like a roulade and cut slices of about 3-4 cm thickness.
Arrange slices facing up in a 30*20 baking tin lined with baking paper. Make sure they are close but not touching. Allow to proof again until doubles in size. Mix the egg wash ingredients and brush using a pastry brush the rolls.
Bake at a preheated oven to 180c degrees for about 30 minutes.