First of all, heat the milk (to about 45 degrees), add melted butter and sugar. Mix it very well. Add dry yeast and stir. Set aside for about 10 minutes.

Beat the egg and pour it into the milk and butter mass. Add exactly 3.5 cups of flour, add a pinch of salt and mix it well. The dough should be soft and sticky.

Cover the mass with a clean towel and leave to stand in a warm place for an hour. The dough can be raised in a warm place on the sun (windowsill, outdoors, on an oven, etc.) or in a warm oven. Usually the dough doubles.

Sprinkle some flour on the hands and the surface where the dough will be rolled to prevent it from sticking on the surface. After removing the dough from the plastic bowl, knead it until it becomes a solid mass and sticks to the hands a bit. Roll out a large rectangle (constantly rolling the dough, sprinkle it with flour).

Melt the butter and spread the rolled dough so that it evenly covers all surfaces. In the same way, sprinkle the whole sheet with brown sugar and cinnamon.

Starting from the edge of one long rectangular dough, roll into a long roll. Cut it into pieces about 1.5 – 3 cm wide (the thicker the pieces, the more thick and thick the buns will rise, the thinner – the wetter they will be).

Line the baking sheet with baking paper and lay the dough rolls at intervals of about 1 cm. Leave the buns to rise a little more, for about 30 minutes. Bake the cinnamon rolls at about 170 degrees for about 25-30 minutes until nicely browned.

Melt the butter, pour it into the cream. After adding the sugar powder and vanilla sugar, add the orange juice and beat the mass with a whisk (until quite thick). Pour the Cream Sauce onto the freshly baked buns and serve on the table. Enjoy :)