1-Activate yeast: Activate yeast in warm milk; bubbles mean it’s alive.

2-Make dough smooth: Make dough smooth using room-temperature ingredients to prevent curdling.

3-First rise: Let dough rise until doubled; poke test shows slow spring back.

4-Roll dough: Roll into even rectangle and trim edges if needed.

5-Add filling: Spread filling to edges but not too close to one side.

6-Roll and slice: Roll snug and slice cleanly with floss or knife.

7-Proof rolls: Proof until puffy; don’t rush.

8-Egg wash and bake: Apply egg wash gently and bake until tops shine.

9-Cool rolls: Cool just enough for glaze to stick.

10-Glaze and serve: Drizzle glaze and serve warm.