Cinnamon Rolls


°Fresh yeast (see NOTE)-30 g (1 oz)
°Warm milk-500 ml (2 cups)
°Sugar-160 ml (⅓ cup)
°3 ml (½ tsp) salt
°Flour-1.75 L (7 cups)
°Unsalted Butter-125 ml (½ cup)
°125 ml (½ cup) brown sugar
°10 ml (2 tsp) cinnamon
°10 ml (2 tsp) butter
°Powdered sugar-375 ml (1 ½ cups)
°25 ml (1 ½ Tbsp) milk
°Lemon juice-5 ml (1 teaspoon)
°Lemon zest-3 ml (½ tsp)


Dissolve yeast in warm milk. Add the sugar, salt and 3 eggs and mix well. Add the flour in small quantities and mix until the dough is easily detached from the sides of the bowl.
Cover and let double in volume in a warm and humid place for about 2 hours.
Fold the dough and incorporate the butter. Spread the dough with a rolling pin to form a 40 x 60-cm (16 x 24-inch) rectangle. Brush with a beaten egg, sprinkle with brown sugar and cinnamon, then roll. Cut into 2-cm (¾ -inch) wide pieces. Let the volume double again.
Bake the buns in the oven at 180 °C (350 °F) for about 20 minutes.
Mix all the ingredients.
Bring to a boil, stirring constantly. Remove from the heat.
Freeze the buns as soon as they are out of the oven.

Enjoy !