Ingredients
540 g wheat flour
80 g of fine sugar
3/4 teaspoon of salt
10 g of dry yeast or 20 g of fresh yeast
75 g of butter, melted
250 ml of milk
2 big eggs
Cinnamon filling:
80 g of butter
200 g of fine brown sugar
3 tablespoons of shredded cinnamon
Preparation
Wheat flour mixed with yeast (with fresh ones first make solution) Add the rest of the ingredients and knead, at the end add melted fat. Knead the dough, long enough to make it elastic and soft. Form a ball from it and put it in the bowl dusted with flour. Put it in a warm place and cover it with a kitchen towel till it gets 2 times as big as it was before (it takes about 1,5h).
After that time roll it out into a rectangle shape (40x30cm), delicately dusting the table with flour, so the dough won't stick to it. Spread the cinnamon filling (Melt butter for the cinnamon filling, and cool it down a bit. Mix brown sugar with cinnamon) over the rectangles. Next, roll it close along the longer side, so it looks like a very long roulade. With a sharp knife cut it into 3 - 3,5 parts (even 12 parts).
Put it into 23x33cm form covered with baking paper. The buns will encounter during growing. Cover with a kitchen towel and put away for about 30 minutes, so they can grow (they should be twice their size) Put grown buns into the oven (180°C) for 20 mins. You can use hot air circ but don't have to.