Cinnamon Rolls

Step 1/10

• 53⅓ ml milk (for breading)
• 11 g sugar
• 12½ g unsalted butter (melted, for breading)

• whisk
• bowl
• saucepan

Mix together room temperature milk, melted butter with sugar.

Step 2/10

• 2⅓ g fresh yeast

Sprinkle the yeast in crubled pieces, mix shortly and let it sit in a warm place for around 10 minutes so the yeast can bloom.

Step 3/10

• 70 g flour

• wooden spoon

Add in 4/5th of the flour and mix with a wooden spoon until just combined and no dry spots are left. Cover with cling film and let it rise for an hour or doubled in size in a warm place.

Step 4/10

• ⅛ tsp baking powder
• ¼ tsp salt

Add the remaining flour, baking powder and salt. Knead the dough for at least 10 minutes and add more flour only if necessary.

Step 5/10

• 20⅞ g brown sugar
• 1⅓ tbsp unsalted butter (soft)
• ¼ tsp ground cinnamon

For the filling, mix in all the ingredients with a fork.

Step 6/10

Roll out the dough in a rectangular shape for about 1 cm thickness at most, and spread the filling evenly with the back of a spoon. Then, start rolling the dough from the long side, making sure that it’s even on all ends.

Step 7/10

• oven

Preheat the oven to 180°C/350°F.

Step 8/10

• bench scraper
• baking tin

Cut the dough into 4-5 cm pieces using a knife, bench scraper or flavourless dental floss. Place them on a buttered baking tin with some spacing. Then, let them proof in the refrigerator for 10-15 minutes.

Step 9/10

• 13⅓ g cream cheese (room temperature)
• 3⅓ g unsalted butter (melted)
• ⅔ tbsp milk (lukewarm)
• ⅛ tsp vanilla extract
• 15 g confectioner’s sugar

• whisk
• sieve

For the icing, mix milk, melted butter, vanilla extract and softened cream cheese with a whisk. When combined, slowly add in the powdered sugar to avoid clumps.

Step 10/10

Bake the rolls in the oven for 20-30 minutes or until the rolls are golden brown. Let them rest for at least 10 minutes when out of the oven. Then drizzle the icing on top.