Cinnamon Rolls

Instructions

1. 1

   Bloom the Yeast

   In a large bowl, combine the warm milk, sugar, and 120g of melted butter. Sprinkle the yeast on top and let it rest in a warm place for about 10 minutes until it becomes frothy.

2. 2

   First Rise

   Add 4 cups (690g) of flour to the mixture. Stir until a wet dough forms. Cover the bowl and let it rise in a warm spot for 1 hour until doubled in size.

3. 3

   Knead the Dough

   After the rise, add the remaining 1 cup (170g) of flour, baking powder, and salt. Knead the dough for 10 minutes. Tip: Use as little extra flour as possible during kneading to keep the rolls soft.

4. 4

   Whip the Filling

   In a separate bowl, combine the brown sugar, softened butter, and cinnamon. Whisk or whip the mixture until it is creamed and fluffy. This prevents the butter from leaking out ("excreting") during the bake.

5. 5

   Roll and Shape

   Roll the dough out into a large rectangle. Spread the whipped filling evenly across the surface. Roll the dough tightly into a log and cut into 12 even pieces (using unflavored dental floss for clean cuts works best!).

6. 6

   Second Proof

   Place the rolls in a greased baking pan. Cover and let them proof for 35–45 minutes. This second rise is crucial for fluffiness.

7. 7

   Bake

   Preheat your oven to 180°C. Bake for 25–30 minutes or until the tops are a beautiful golden brown.

8. 8

   Frosting

   While the rolls bake, whisk together the cream cheese, melted butter, milk, sugar, and vanilla until smooth. Spread the frosting over the rolls while they are still warm so it seeps into the spirals.