Whether you call them Cinnamon Rolls or sticky buns, or in the Scandinavian way Skillingsboller or Kanelboller, they remain one of our favorite fall baking goods. Not only because they are incredibly soft and juicy, but also because of the cinnamon fragrance that fills our kitchen while they are baking in the oven.

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FOR THE FILLING

TOPPING

Preheat oven to 200ºC (390ºF).
In a saucepan add the butter, sugar, milk and vanilla, and heat over medium heat until the butter is melted.
Cool the milk-butter mixture until it is 37ºC (98.6ºF).
Add the yeast into the cooled milk-butter mixture and whisk until dissolved. Then add the egg and mix until dissolved.
In the bowl of a standing mixer, fitted with a dough hook attachment, add the flour and the salt.
Pour in the milk mixture, and start mixing the dough on medium speed, until smooth and elastic.
Cover the bowl with cling wrap and let it proof until doubled in size, about 30-40 minutes.
Prepare the filling by mixing the soft butter with the sugar and the ground cinnamon.
Flour the work surface and tip out the dough.

Divide the dough into two pieces. Roll out both piece of dough into a large rectangle (about 3mm thick).
Spread the filling evenly across the dough with the back of a spoon, or a spatula.

Starting at the long side of the rectangle gently roll the dough up to become a log.
Using a sharp knife, or dental floss, cut the dough into 6 rolls.

Place the rolls, cut side down, into a greased baking pan.
Cover the pan with a clean kitchen towel and proof until doubled in size, about 30 minutes.
Before baking, brush the rolls with 1 egg mixed with 1 tbsp of milk.
Dust the top with some cinnamon powder and granulated sugar (optional).
Bake in a preheated oven on the convection setting, until golden brown on the top and edges, about 15-20 minutes.
Serve and enjoy these cinnamon buns, they are so delicious.