Cinnamon rolls with sugar glaze

Preparation with the cinnamon roll baking mix :

1. Remove the small bag of granulated sugar and set it aside. Open the seal and set the bag containing the cinnamon-sugar mixture aside. Pour the baking mix into a large bowl.
2. Classic version: Gently heat 300 ml of milk (see milk line on the can) and 80 g of butter in a saucepan until the butter dissolves. Allow to cool until lukewarm, then stir in an egg. Vegan version: Gently heat 300 ml of oat milk (see milk line on the can) and 80 g of vegetable fat in a saucepan until the fat dissolves. Allow to cool until lukewarm.
3. Add the lukewarm milk mixture to the baking mix and knead for about 4 minutes by hand, with a food processor or with the Thermomix.
4. Cover the dough and let it rest in the bowl for 30-60 minutes in a warm place (approx. 24°C). Meanwhile, melt 50g of butter or vegetable fat in a saucepan or in the microwave, let it cool to lukewarm, and stir in the cinnamon-sugar mixture.
5. Knead the dough on a floured surface, roll it out into a rectangle (approx. 35 x 40 cm), and evenly spread the butter, cinnamon, and sugar mixture over the entire rectangle. Roll the dough up, cut into approximately 2 cm thick slices, and place them on a baking sheet lined with baking paper or in a greased baking dish.
6. Cover the cinnamon rolls and let them rest in a warm place for about 30 minutes. Preheat the oven (conventional oven, 180°C).
7. Brush the cinnamon rolls generously with water. Sprinkle with sugar and bake for about 25-35 minutes until the surface is golden brown.