1/2 cup milk, heated until lukewarm
1 1/2 teaspoons active yeast granules
1 tablespoon sugar
2 egg yolks
2 1/2 cups High-grade flour ( you may need a little more)
75g butter, softened
1 teaspoon cinnamon
3/4 cup brown sugar
1 egg, lightly whisked
Combine milk, yeast and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes. Lightly whisk egg yolks and egg and stir into milk mixture.
Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the butter and mix well until mixture forms a dough.
Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic, I use a cake mixer with a dough hook ( The dough is soft in texture and will be a little stickier than bread dough). Place dough in a bowl, cover and sit in a warm spot for 1 1/2 – 2 hours until doubled in bulk.
Preheat the oven to 180 C.
Turn the dough out and roll into a rectangle approximately 20 cm x 40 cm. Sprinkle dough with combined cinnamon and brown sugar.
Starting from the longest side roll dough into a log and then slice into 4 cm pieces. Place the dough with cut side facing up into non stick muffin or brioche moulds.
Brush with egg (for a glossier crust) and bake for 20 minutes until golden.