2 whisks, bowl, saucepan, wooden spoon, oven, bench scraper, baking tin, sieve
- 53⅓ ml milk (for breading)
- 11 g sugar
- 12½ g unsalted butter (melted, for breading)
Mix together room temperature milk, melted butter with sugar.
- 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.
- 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.
- 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.
- 20⅞ g brown sugar
- 1⅓ tbsp unsalted butter (soft)
- ¼ tsp ground cinnamon
For the filling, mix in all the ingredients with a fork.
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.
Preheat the oven to 180°C/350°F￼.
- 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.
- 13⅓ g cream cheese (room temperature)
- 3⅓ g unsalted butter (melted)
- ⅔ tbsp milk (lukewarm)
- ⅛ tsp vanilla extract
- 15 g confectioner’s sugar
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.
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.