Prepare the starter: warm the milk so it’s just lukewarm, not hot. Mix with the yeast and a tablespoon of sugar, and let it sit for 10 minutes until foamy.
In a bowl, combine the flour, sugar, and salt. Add the egg and the prepared starter. Knead for 6–8 minutes using a mixer with a hook or by hand. Finally, add the soft butter and knead for another 5 minutes until the dough is smooth and elastic.
Cover the bowl and let it rest in a warm place for 1 to 1.5 hours, until the dough doubles in size.
Preheat the oven to 180°C.
Mix the softened butter, brown sugar, and cinnamon.
Roll out the dough into a rectangle and spread it with the prepared filling.
Using a sharp knife, cut the dough into strips and roll each one into a swirl – this is my favourite method because the rolls stay snug and retain their shape.
Place the rolls in a baking tray, leaving a little space between them. Cover and let them rise for another 30–40 minutes. Just before baking, drizzle a bit of cream over the rolls, into the gaps and on top.
Piecz w 180°C (góra–dół, bez termoobiegu) przez 25-30 minut, aż się przyrumienią. Na koniec wymieszaj wszystkie składniki kremu i posmaruj nim jeszcze lekko ciepłe bułeczki.