Step-by-Step Instructions

1. 1.Prepare the Dough Base

   In a mixing bowl, combine 1 cup warm milk, 1 egg, and 1/4 cup salted butter (at room temperature). Whisk gently until well combined. Add 2.5 tsp powdered sugar and 1.5 tsp dry active yeast, then whisk again until everything is mixed.

2. 2.Combine Wet and Dry Ingredients

   Gradually add 3 cups (375g) all-purpose flour to the wet mixture. Mix with a spatula until a sticky, soft dough forms.

3. 3.Knead the Dough

   Transfer the sticky dough onto a clean kitchen counter. Knead the dough for at least 10 minutes, stretching and folding it until it becomes smooth and elastic. The dough should remain soft.

4. 4.First Proofing

   Form the kneaded dough into a ball, folding it from top to bottom. Place the dough ball into a clean, lightly oiled bowl. Apply a thin layer of oil on the surface of the dough to prevent drying. Cover the bowl tightly with cling film and let it rise in a warm place (like a microwave or oven with the light on) for 1 hour, or until it doubles in size.

5. 5.Prepare the Cinnamon Filling

   While the dough is proofing, prepare the filling. In a separate bowl, combine 3/4 cup soft brown sugar, 2 tsp cinnamon powder, and 1/4 cup unsalted butter (at room temperature). Mix well with a spatula until it forms a thick, aromatic paste. Set aside.

6. 6.Prepare the Cream Cheese Icing

   In another bowl, combine 1 cup cream cheese (at room temperature), 1.5 cups whipped fresh cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, and 4 tsp unsalted melted butter. Whisk all ingredients together until smooth and frothy. Do not over-whisk to avoid stiff peaks. Set aside.

7. 7.Deflate and Re-knead Dough

   After 1 hour, the dough should have doubled in size. Gently punch down the dough to release the air. Transfer the dough back to the kitchen counter and knead it again for at least 10 minutes, stretching and folding it to make it smooth and elastic.

8. 8.Roll Out the Dough

   Lightly dust the kitchen counter with all-purpose flour. Roll out the dough into a square or rectangular shape, approximately 1/4 inch thick. Try to achieve an even thickness.

9. 9.Spread the Filling

   Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a 1/4-inch border along all edges. This border will help seal the roll.

10. 10.Roll the Dough

    Starting from one side, gently and tightly roll the dough into a log. Ensure the roll is firm but not overly compressed. Press the seam firmly to seal it.

11. 11.Cut the Rolls

    Using a piece of dental floss (or a sharp knife/dough cutter), slide it under the log. Bring the ends of the floss up and cross them over the top of the log, then pull to cut individual rolls. Cut the log into approximately 15 equal pieces. Discard the small end pieces if desired. Gently reshape any rolls that lose their form.

12. 12.Arrange and Second Proofing

    Grease a baking tray and line it with butter paper. Arrange the cut cinnamon rolls in the prepared tray, leaving a little space between each as they will expand. Cover the trays with a damp cloth or cling film and let them rise again for 60 minutes in a warm place.

13. 13.Bake the Cinnamon Rolls

    Preheat your oven to 180°C (350°F). Once the rolls have risen, brush their tops with melted butter. Bake for 15-18 minutes, or until they are golden brown and cooked through. Keep an eye on them after 10-12 minutes.

14. 14.Cool and Ice

    Remove the baked cinnamon rolls from the oven. Cover them with a clean cloth and let them cool slightly for about 10 minutes. Once slightly cooled, pour the prepared cream cheese icing generously over the warm cinnamon rolls. Spread evenly with a spatula.

15. 15.Serve

    Serve the soft, creamy cinnamon rolls warm. Enjoy the delicious combination of cinnamon, brown sugar, and tangy cream cheese icing.