Cinnamon Rolls with Cream Cheese Frosting
- 43⅓ ml whole milk (warm)
- 10 g active dry yeast
- ⅛ tsp salt
- ⅓ egg (large)
Combined the warm milk with brown sugar, salt in a large bowl and whisk it well until the sugar melted. And add the whole egg and whisk it well.
- 83⅓ g bread flour
- ⅞ tsp active dry yeast
Combined the dry ingredients. (bread flour and active dry yeast) Whisk together until combined.
Mix all of the dough ingredients together using a stand mixer or kneading the dough by your hand. After 10-15 minutes kneading the dough add the unsalted butter and knead it well. Once the dough is not sticky and ready to go, transfer it to a greased bowl, cover with a damp towel and let it rise for about 1-2 hours.
- 10 g unsalted butter (room temperature)
- 3⅓ g ground cinnamon
- 8⅓ g brown sugar
For the cinnamon filling. Add the cinnamon powder and brown sugar and whisk it well. And make sure your butter is room temperature.
Once the dough is ready, roll it into rectangle. And spread the cinnamon filling.
Roll the dough and give the final pinch so it seals. Slice the dough into 6 pieces. And fit in a round pan.
Cover with a damp towel and rest the dough for about 30 minutes to 1 hour.
- 23⅓ g cream cheese (room temperature)
- 15 g confectioner’s sugar
- 1 tsp whole milk
- ⅛ tsp vanilla extract
For the icing. Combine the cream cheese, confectioner's sugar, vanilla extract and whole milk in a bowl and whisk it well until smooth.
Then once the rolls is ready, bake for about 15-20 minutes (180 celsius). Until the rolls are golden and cooked through.
Let it cool for about 5 minutes.
And add the icing.