In a big bowl, crumble in fresh yeast.
25 g fresh yeast
In a separate bowl, add butter and microwave until melted.
50 g butter
Add milk to the butter and microwave until body temperature, about 37 C.
3 dl milk
Pour about 1 dl of the liquid over the yeast and stir until the yeast has dissolved.
Add the remaining liquid, granulated sugar, all purpose flour and salt and knead the dough until smooth and no longer super sticky.
0.5 dl granulated sugar, 7.5 dl all purpose flour, 1 ml salt
Cover the dough and let it rest for about 30 min.
Meanwhile, combine the filling, room temperature butter, granulated sugar, cinnamon and all purpose flour.
100 g butter, 1 dl granulated sugar, 1 tbsp cinnamon, 1 tsp all purpose flour
On a floured surface, flatten the dough into a 30 x 60 cm rectangle.
Spread the filling over the whole dough, then fold one side (the short side) over the other and stretch out the dough a little bit.
Cut the dough into 1 cm strips.
Take two strips and roll them together, then roll them into a bun. Repeat with remaining strips. I made about 16 cinnamon rolls.
Place the buns on a baking sheet with parchment paper. Cover and let rest for about 20 min.
Preheat the oven to 250 C.
Brush on some egg on the buns and sprinkle some pearl sugar on top.
Bake for 8 min, then let them cool on a wire rack, covered with a clean kitchen towel.
