Bloom the yeast

• Pour the warm milk into a bowl.
• Add the sugar and the active dry yeast.
• Mix everything together and let it bloom.

Make the dough

• Add the eggs, melted butter and vanilla paste to the bloomed mixture.
• Add the flour mixed with the salt and mix just until incorporated, without kneading.
• If the dough is too sticky, work in a little more flour.

First rise

• Shape the dough into one big lump without kneading.
• Grease the bowl with olive oil and turn the dough in it.
• Cover with plastic wrap and let it rise in the oven with the light on but the oven off, until doubled in size.

Make the filling

• Roll the dough out on a clean countertop into a large rectangle.
• Mix the melted butter, vanilla paste and brown sugar.
• Spread the mixture evenly over the dough and add a layer of ground cinnamon.

Shape the rolls

• Line the baking dish with a layer of brown sugar.
• Cut the dough into strips with a pizza cutter and roll them up, tucking the end underneath.
• Place the rolls in the dish with room to rise.

Second rise

• Cover the rolls and put them back in the oven with the light on but the oven off.
• Let them rise until puffy.

Bake

• Bake the rolls at 175 °C, rotating the dish halfway through.

Make the glaze

• Mix the powdered sugar, vanilla paste and milk until smooth.
• Adjust with a little more milk to reach a pourable consistency.

Glaze and serve

• Let the rolls cool for a few minutes.
• Pour the glaze over the warm rolls so it coats them completely.