Cinnamon Rolls

Ingredients

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• 7 g active dry yeast
• ¼ cup warm water
• ¼ cup sugar
• 1 egg
• ¾ cup whole milk
• ¼ cup unsalted butter, melted
• 3½–4 cups flour
• 1 tsp salt
• 3 tbsp butter, melted, for brushing
• ¾ cup brown sugar, for the filling
• 2 tbsp ground cinnamon, for the filling
• ¼ cup butter, softened, for the filling
• 115 g cream cheese, for the icing
• ¼ cup butter, softened, for the icing
• 1 tsp vanilla extract
• 1 cup icing sugar
• A few tablespoons milk, as needed for the icing

Method

1. Combine the yeast and warm water and leave for 5–7 minutes, until bubbly.
2. Using a mixer fitted with a dough hook, combine the sugar, egg, milk and melted butter.
3. Add the flour in two batches, then add the salt and mix until combined.
4. Knead on medium speed until the dough is smooth and elastic. Turn it onto a floured surface and knead into a smooth ball.
5. Place the dough in a well-oiled bowl, turning it to coat. Cover and leave in a warm place for 1 hour, until doubled in size.
6. Turn the risen dough onto a floured surface and roll it into a rectangle slightly larger than a 23 × 33 cm baking pan.
7. Combine the brown sugar and cinnamon for the filling. Spread the softened butter over the dough, then sprinkle over the cinnamon sugar.
8. Roll up the dough firmly from a long side, tucking as you roll. Seal the edge with a little water.
9. Cut the roll evenly into 16–18 pieces and arrange them in a greased 23 × 33 cm baking pan.
10. Cover and leave to rise for another 1 hour, until doubled.
11. Preheat the oven to 175°C. Brush the risen rolls with melted butter.
12. Bake for approximately 30 minutes, until golden and cooked through.
13. Beat the cream cheese, butter and vanilla until smooth. Mix in the icing sugar, then add enough milk to reach the desired consistency.
14. Spread or drizzle the icing over the warm rolls and serve.