Cinnamon scrolls (escargot a la cannelle)

Instructions

1. Warm the milk to about 36°C (it feels warm in your finger but not hot). Sprinkle the yeast on top and stir. Set aside for 5-10 minutes until frothy.
2. In a medium bowl, combine egg and yolk, sugar and vanilla bean seeds. Add the yeast and milk to the egg mixture and whisk until combined.
3. Place the flour in the bowl of a stand mixer with a hook attachment. Turn the mixer on low-medium speed and start pouring the liquid in slowly. Once a dough is formed, add the butter and knead until you have a smooth elastic dough, about 8-15 minutes. The texture of your dough should be soft and smooth.
4. Transfer the dough to a lightly greased bowl and cover with a tea towel or cling film. Leave to rise in a warm and humid place for 45 minutes or until doubled in size.
5. Once dough is doubled in size, lightly dust your work bench with flour and roll out dough to a rectangle about 0.5 cm thick. Sprinkle brown sugar and cinnamon evenly on top, reserving a teaspoon of cinnamon for sprinkling later.
6. Roll the rectangle into a log, starting with the shorter edge so that it gives you a thicker log. Cut the log into 12 even pieces.
7. Line 2 baking sheets with baking paper and place 6 scrolls on each baking sheet, cut side up,  allowing room in between each scroll to expand. Let the scrolls proof in a warm and humid place for another 30 minutes.
8. Preheat your oven to 180°C.
9. Once the scrolls have expanded, brush with melted butter then bake for 15-20 minutes or until golden and crispy outside.
10. Remove from oven then sprinkle with the leftover cinnamon powder before serving. Serve warm.