Cinnamon Rolls (Ciambella alla canella)

Dissolve the yeast in milk and reserve

In a large bowl, combine the flour with the remaining dry ingredients

Make a depression in the center and add the eggs and reserved milk

Mix until you get a ball of dough

Transfer to a smooth surface dusted with wheat flour and continue kneading for 5 minutes or until you get an elastic dough

Divide the dough into 18 parts and form balls with each piece

Arrange them in a large baking dish dusted with wheat flour, cover with a clean cloth, and let it rest for 30 minutes or until it doubles in volume

Make a hole in the center of each ball of dough and rotate it around your finger, forming a roll

Heat the oil well in a pan over low heat

Fry the rolls one by one, flipping them occasionally, until they are nicely golden brown

Drain on paper towels

Mix sugar and cinnamon

Arrange the rolls as many as possible in a plate and dust with the reserved mixture

Serve.