Duffeyroll Recipe Cinnamon Rolls with Rough Puff

Instructions:

1. Combine 500g flour, 65g sugar, 7g yeast, and 6g salt in a large bowl. Note: Mixing dry first ensures the yeast is evenly distributed.
2. Add the 340g of very cold, cubed butter to the dry mix. Use your fingers to press the cubes into flat shingles rather than crumbs. Stop when butter is still visible in large flakes.
3. Pour in the 240ml cold milk and the cold egg. Stir until a shaggy, messy dough forms. It will look like it is not coming together, but don't panic.
4. Turn the dough onto a floured surface and pat it into a rough rectangle. Roll it out until it is about 12 inches long.
5. Perform your first Letter Fold by folding the bottom third up and the top third down. Note: This creates your first three layers of butter and dough.
6. Rotate the dough 90 degrees and repeat the rolling and folding process two more times. Do this quickly so the butter stays cold.
7. Wrap the dough tightly and chill in the fridge for 1 hour. Note: This relaxes the gluten and firms up the butter.
8. Mix the 200g brown sugar, 2.5 tbsp cinnamon, and 1.5g salt in a small bowl. Roll the chilled dough into a large 12x18 inch rectangle.
9. Sprinkle the cinnamon mixture evenly over the dough, leaving a 1 inch border at the top. Roll it up tightly into a log, starting from the long edge.
10. Cut into 12 even pieces using your floss. Place in a greased pan and let proof for 45 minutes until they look puffy and the layers are visible.
11. Bake at 375°F (190°C) for 25 minutes until the tops are deeply golden and the sugar is bubbling.
12. Whisk the glaze ingredients together and pour over the rolls while they are still warm but not hot. Wait for the glaze to set into a silky sheen.