First you’re gonna add AP flour, milk, sugar, butter and fresh yeast into your bowl
knead for about 20 minutes
allow the dough to proof for 1h and 25 minutes in a warm place
using a rolling pan roll your dough until its thin
for the filling use soft butter, brown sugar and cinnamon mix well until combined
spread it all over the thin dough, roll your dough out and leave covered in plastic wrap for 10 minutes on the fridge
using a floss cut the rolls you should get from 10 to 12 rolls depending on how thick you make them. Add anise stars and cinnamon sticks on the pan for more flavor.
allow them to proof for 20 minutes in some warm place covered with plastic wrap
Paint the rolls with egg
bake at 190 C or 374 F for about 17 minutes, check your oven after 15 minutes have passed please.
for the icing mix mascarpone cheese and icing sugar and put on top of the cinnamon rolls
