Small Batch Cinnamon Rolls

Mix flour, dry yeast, sugar and salt in a mixing bowl. Add butter, egg yolks and milk and knead with a dough scraper for about 2 minutes until a soft, only slightly sticky dough is formed.

Cover the bowl with cling film and set aside for 30 minutes.

After 30 minutes, perform a "stretch and fold" technique. To do this, gently lift the dough on one side and pull it upwards slightly until it stretches but doesn't tear. Fold the stretched side over the center, rotate the bowl 90 degrees, and repeat this process until all four sides have been stretched and folded. Cover the bowl again with cling film and let the dough rise for 60 to 90 minutes, or until it has doubled in volume.

Place the dough on a lightly floured work surface, briefly knead it with your hands, and shape it into a smooth ball. Then roll it out into a 20 by 30 centimeter rectangle using a rolling pin.

Carefully spread the softened butter over the dough using a pastry scraper. Mix the sugar and cinnamon together in a bowl and then sprinkle evenly over the dough.

Roll the dough up over the short side, then divide the roll into 4 equal rolls using kitchen thread or a sharp knife and place them in a small baking dish greased with a little butter or oil.

Cover the cinnamon rolls again with cling film and let them rise for 30 minutes or until they have roughly doubled in volume.

After 30 minutes, preheat the oven to 180°C (350°F) using conventional oven settings (top and bottom heat). Then, place the cinnamon rolls in the oven and bake for 18 minutes, or until the surface is lightly golden brown. After baking, brush the cinnamon rolls with a little butter, top with frosting or enjoy them plain.