450g (3 3/4 cups) all-purpose or bread flour, 12-14% protein content
75g (5 1/4 tablespoons) unsalted butter, at room temperature
50g (3 1/2 tablespoons) unsalted butter, softened until easily spreadable
50g (1/4 cup) granulated sugar
1 tablespoon ground cinnamon
1 teaspoon water
Combine all of the ingredients for the dough EXCEPT the butter in the bowl of a stand mixer.
Using the dough attachment, mix on medium speed for 10 minutes.
Cube the butter into 1/2" pieces and, with the mixer on low, add the butter one piece at a time.
Mix on medium until the butter is incorporated, then continue mixing for 10 more minutes.
The dough should be soft, elastic and slightly sticky but should easily pull away from your fingers. When pulled, it should easily stretch into a long, thin piece (the "elastic test"). If it doesn't, continue beating it, checking its elasticity every 1-2 minutes.
Place the dough in a greased bowl, cover with plastic wrap and allow to rise until its 1.5-2x its original size.
Turn the dough out onto a lightly floured surface and gently roll into 13" x 13" square that's about 1/3" thick.
Cover with the softened butter for the filling, working it out to the edges on all sides except one; Leave about 1" of space between the edge and the butter on the long side.
Stir together the granulated sugar and cinnamon for the filling and sprinkle over the butter. Gently pat in.
Starting on the long side where the filling reaches the edge, roll the dough into a log, gently pressing the end to seal. If you have trouble getting it to stick, rub a little water along the edge with your finger and press.
Cut into 13 one-inch thick pieces, and place on parchment paper-lined baking sheets about 2" a part.
Cover with a clean kitchen towel and allow to rise for 30-45 minutes, or until double in size.
Whisk together the egg wash ingredients and brush over the top of the sweet rolls.
Bake at 400F (200C) for 10-12 minutes or until golden brown.
Optional: Drizzle with granulated sugar immediately after removing them from the oven.
Getting dough to rise: Cold temperatures can impact rise times. To help the dough along in a cool environment, turn your oven on for about a minute before putting the dough in to rise. Avoid turning the oven on with the dough inside.
Cutting the dough: Using string to slice your log of dough helps the sweet rolls maintain their round shape. To cut, slide the string underneath the log of dough, and bring the ends over and across to the other side. Pull until the sting slices through.
How to get perfectly browned sweet rolls: The secret to perfectly browned sweet rolls is brushing them with an egg wash before baking.
Storage: Place in an airtight container and store at room temperature for 2-3 days.