Dough:
1 pack of dry yeast or 11 gr
240 ml of milk
550 gr of flour + some for dusting
90 g butter, melted
120 g of sugar
1 tsp salt
2 eggs
Cinnamon Filling:
90 g butter, softened
240 gr of brown sugar
3 tbsp cinnamon powder
Icing:
80 gr of butter (room temperature)
35 gr of cream cheese at room temperature
A pinch of salt
210 gr icing sugar
1,5 tsp of vanilla extract or vanilla paste
Dough preparation:
Preheat your oven at 180 degrees
First, in a saucepan or a microwave warm the milk.
Add the yeast, stir for 3 minutes. Add the flour on top of it, then add the sugar, salt and cinnamon. Add the butter, the eggs, and the vanilla extract.
Place in a mixer with the hook for 3-5 minutes. When a ball is formed, the dough is ready, if too wet add some flour, if too dry add few drops of water.
Place the dough in a big bowl in a warm place to let it rise for about 1 hour.
The time it rise, you can then prepare the filling:
In a separate bowl mix together the sugar and the cinnamon. Keep aside.
Degas the dough and try forming a rectangle shape with a rolling pin, on a floured surface, ideally on parchment paper.
Spread the butter over the dough using a spatula. Using the sugar shaker, sprinkle the cinnamon and sugar evenly over the entire surface of the dough.
Roll up the dough with the help of the parchment paper, cut the roll into 12 rolls.
Place in an oven dish, line up with parchment paper. Place them 4×3.
Cover them with a stretch film (cling wrap) and let rise for about 30 mn or until almost doubled.
Bake Cinnamon Rolls
Once the rolls have almost doubled in size, bake them in the preheated oven, cover them with foil for the first 15 mn, then uncover until golden brown, about 10 minutes more.
The icing:
In a mixing bowl, Mix together the butter, cream cheese, icing sugar, salt and vanilla until light and fluffy.
Using an icing spatula, frost the baked cinnamon rolls with icing while they are still warm.
When they cool down, you can serve them!
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