Cinnamon Rolls

Ingredients

• 420 gr ap flour

• 5 gr salt

• 60 gr unsalted butter, room temp

• 30 gr honey

• 180 ml milk, around 37°C/100°F

• 5 gr yeast

• 1 egg, whisked

• For the filling;

  • 60 gr unsalted butter, room temp

  • 140 gr dark browned sugar

  • 12 gr cinnamon

• For the glaze;

  • 120 gr cream cheese, room temp

  • 50 gr powdered sugar

  • 1/2 tsp vanilla paste

  • 45 ml milk

Instructions

1. In a stand mixer bowl, add flour, salt, and butter.

2. In a medium-size bowl, combine warm milk, yeast, and honey. If you are using active dry yeast, leave it for 10 minutes for the yeast to activate. If you are using instant yeast, you can continue to the next step.

3. Pour yeast/milk over dry ingredients, as well as the whisked egg. Mix at low speed for 6-7 minutes. Cover the bowl with cling film and let it proof for an hour.

4. For the filling, in a medium-sized bowl, combine sugar, and cinnamon.

5. Roll the dough into a 30x40cm (11x16inch) rectangle. Spread the butter on top of the dough and sprinkle sugar/cinnamon mixture. Roll tightly from the long side to form a log shape. Cut the edges with a serrated knife and cut 4.5cm (1.75inch) pieces. Transfer into a cast iron and cover with cling film. Leave it proof for 40 minutes.

6. Preheat the oven to 190°C/375°F. Bake for 20 minutes.

7. For the glaze, beat cream cheese with a hand mixer for 3 minutes. Add powdered sugar, vanilla, and milk. Beat to combine.

8. Spread the glaze after rolls have been out of the oven for 15 minutes. Enjoy warm!