Dough:
- 57g melted butter
- 1 egg + 1 egg yolk
- 180ml milk (whole best)
- 2 tsp quick yeast
- 410g white bread flour + 5g to dust surface
- 1/4 cup (50g) granulated sugar
- 0.75 tsp salt
Cinnamon sugar layer:
- 57g softened butter
- 2/3 cup (135g) sugar
- 1.5 tbsp cinnamon
Melt 57g butter, beat 1 egg+1 yolk, microwave 180ml milk for 60s, mix all in glass bowl and sprinkle 2tsp yeast over, mix well. Mix 410g flour+3/4tsp salt+50g sugar in medium sized mixing bowl then add liquid mixture. Mix until combined then turn out onto surface floured with 1tsp/5g, knead until it comes together - may need to add a little more flour during kneading as this is a very sticky dough.
Form into ball, clean+grease bowl then return dough to it. Cover and rise for ~40-60 minutes until doubled.
While rising, soften the other 57g butter, mix 135g sugar+1.5tbsp cinnamon in a bowl. Grease a square Pyrex and 2x ramekins.
Once risen, punch down and knead a bit then roll out in a portrait direction to approx 14"x9", trying to keep it a consistent thin layer (thin is good - moarrr sprialz!). Thinner better than right sized, but being a good rectangular shape helps a lot.
Spread softened butter all over the dough except for a 1/4" gap at the far edge, then sprinkle the cinnamon sugar mixture evenly all over. Rub sugar into butter.
Roll as tightly as possible, starting from the narrow side closest to you. Using sharp serrated knife, chop ~1"' off each end (runts with sub optional filling - put in the ramekins) then chop into 9 even sized pieces. Arrange slices in a 3x3 array in square pyrex.
Second rise covered for ~30 minutes until doubled - ideally stop before they start to disassemble themselves. While rising, preheat oven to 160°, then once risen bake 20-22 minutes until golden brown on top.
Cool and serve. Get fat.