Cinnamon Rolls

Method

1. Combine water, milk, sugar, and cinnamon in the stand mixer bowl.
2. Add the refreshed sourdough starter and fresh yeast.
3. Add tipo 00 flour and tipo 00 rinforzata (or Manitoba) flour, then salt.
4. Knead until a smooth dough forms, then let rest for about 30 minutes at room temperature.
5. Incorporate the butter in two additions.
6. After incorporating the butter, let the dough rest for about 1 hour at room temperature.
7. Knead the dough by hand to strengthen it.
8. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in the refrigerator for 10-12 hours (overnight) at 4°C.
9. Prepare the filling: mix butter, demerara sugar, and cinnamon in a bowl.
10. Roll out the risen dough on a floured surface into a 35x40 cm rectangle.
11. Spread the filling evenly over the dough, reserving about one-third for the glaze.
12. Roll the dough tightly, form a log, and place it in the refrigerator for about 1 hour to firm up.
13. Slice the log into portions (cinnamon rolls), arrange them in a baking pan, and let rise for 2 hours.
14. Bake in a fan oven at 200°C for about 20 minutes.
15. Prepare the glaze: combine the remaining filling mixture with heavy cream in a saucepan, bring to a boil until the sugar dissolves.
16. Brush the glaze over the warm cinnamon rolls.