Small Batch Cinnamon Rolls

In a mixing bowl, whisk together the flour, instant yeast, 1 tablespoon of sugar, and salt. Add 2 tablespoons of butter, the egg yolk, and milk, then mix with a dough scraper until a shaggy dough forms. Continue kneading for about 2 minutes, until the dough is soft and only slightly sticky.

Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Perform one round of stretch and folds. Gently lift one side of the dough and stretch it upward until it resists but doesn't tear. Fold it over the center, rotate the bowl 90 degrees, and repeat until all four sides have been stretched and folded. Cover the bowl again and let the dough rise for 60 to 90 minutes, or until doubled in size.

Transfer the dough to a lightly floured work surface and briefly knead it until smooth. Using a rolling pin, roll it into a 20 × 30 cm (8 × 12 inch) rectangle.

Spread the remaining butter evenly over the dough using an offset spatula or pastry scraper. In a small bowl, mix the remaining sugar, brown sugar and cinnamon, then sprinkle the mixture evenly over the butter.

Starting from one of the short sides, roll the dough into a tight log. Divide it into 4 equal rolls using kitchen twine or a sharp knife, then arrange them in a small baking dish lightly greased with butter or oil.

Cover the cinnamon rolls and let them rise for 30 minutes, or until puffy and nearly doubled in size.

Towards the end of the rising time, preheat the oven to 350°F (180°C).

Bake the cinnamon rolls for 18 minutes, or until lightly golden brown. Brush the warm rolls with a little melted butter and enjoy them while they're still slightly warm. Alternatively, let them cool down completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat leftover cinnamon rolls in the microwave for 20 to 30 seconds before serving.