Cinnamon Rolls with Cream Cheese Frosting
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- 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.
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- 83⅓ g bread flour
- ⅞ tsp active dry yeast
Combined the dry ingredients. (bread flour and active dry yeast) Whisk together until combined.
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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.
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- 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.
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Once the dough is ready, roll it into rectangle. And spread the cinnamon filling.
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Roll the dough and give the final pinch so it seals. Slice the dough into 6 pieces. And fit in a round pan.
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Cover with a damp towel and rest the dough for about 30 minutes to 1 hour.
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- 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.
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Then once the rolls is ready, bake for about 15-20 minutes (180 celsius). Until the rolls are golden and cooked through.
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Let it cool for about 5 minutes.
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And add the icing.
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Enjoy your meal!