Brown Sugar Cinnamon Rolls

Heat the milk and unsalted butter (for the dough) together until warm and the butter is completely melted, then add the yeast and stir slightly.

Mix the bread flour and cake flour together, add the beaten egg and mix slightly, then add the salt and start kneading the dough.

Let the unsalted butter (for the filling) soften at room temperature.

Press the air out of the dough, reshape it, cover with a damp cloth, and let it rest for 15 minutes.

Roll the dough into a rectangle about 10 x 12 inches (25 cm x 30 cm), spread with unsalted butter, then sprinkle and spread the cinnamon brown sugar mixture evenly.

Roll up the dough, seal the edge, and slightly flatten the ends.

Cut the dough into 8 equal pieces, and let it rise again in a 104°F (40°C) environment for 30 minutes.

Preheat the oven to 392°F (200°C).

After baking, transfer to a wire rack to cool.