Cinnamon Rolls with Cream Cheese Frosting

Step 1/13

• 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.

Step 2/13

• 83⅓ g bread flour
• ⅞ tsp active dry yeast

Combined the dry ingredients. (bread flour and active dry yeast) Whisk together until combined.

Step 3/13

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.

Step 4/13

• 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.

Step 5/13

Once the dough is ready, roll it into rectangle. And spread the cinnamon filling.

Step 6/13

Roll the dough and give the final pinch so it seals. Slice the dough into 6 pieces. And fit in a round pan.

Step 7/13

Cover with a damp towel and rest the dough for about 30 minutes to 1 hour.

Step 8/13

• 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.

Step 9/13

Then once the rolls is ready, bake for about 15-20 minutes (180 celsius). Until the rolls are golden and cooked through.

Step 10/13

Let it cool for about 5 minutes.

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And add the icing.

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Done!

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Enjoy!

Enjoy your meal!