Cinnamon Rolls

In a large mixing bowl, mix flour, sugar and salt. Mix in yeast.

Melt butter and milk in a saucepan over low heat. Pour butter and milk mixture into the flour mixture and knead for about 1–2 minutes. Add egg and continue to knead until surface of dough is smooth. Leave dough in the mixing bowl, cover and let rise for about 1 hour.

Grease and butter a round springform pan and set aside.

Make the filling by softening butter. In a small bowl, mix sugar and cinnamon and set aside.

After 1 hour, roll out dough on top of baking paper, into a rectangle shape. Spread softened butter and sprinkle cinnamon sugar filling on top of the butter. Slowly roll dough (remember to leave a 2 cm edge on one of the longer sides of the dough). Cut dough into 6 pieces and arrange 6 rolls in the greased springform pan. Cover and let rest for 30–45 minutes.

Preheat oven to 180ºC (355ºF). Bake rolls for 25–30 minutes. Cool the rolls on a cooling rack for 10 minutes before serving.