Cinnamon Rolls

Instructions

1. Step 1

   Warm 1 cup (225 ml) of the milk in the saucepan to about 38°C. Pour it into the large mixing bowl, stir in the yeast, and leave until lightly foamy.

   Timer: 5 min (fixed)

   Ingredients used: 7.0 gr Active Dry Yeast, 225.0 ml Whole Milk

   Cookware: Large Mixing Bowl, small saucepan

2. Step 2

   Add the flour, 4 tbsp (50 gr) of the granulated sugar, melted dough butter, eggs, and salt. Mix until a rough dough forms.

   Timer: 3 min (fixed)

   Ingredients used: 500.0 gr All-Purpose Flour, 2.0 piece Egg, 6.0 gr Fine Salt, 50.0 gr Granulated Sugar, 40.0 gr Unsalted Butter

   Cookware: Large Mixing Bowl

3. Step 3

   Knead the dough until smooth, elastic, and only slightly tacky.

   Timer: 10 min (fixed)

   Cookware: Large Mixing Bowl

4. Step 4

   Return the dough to the bowl, cover, and let it rise in a warm place until doubled in volume.

   Timer: 75 min (fixed)

   Cookware: Large Mixing Bowl

5. Step 5

   Combine the remaining 4 tbsp (50 gr) granulated sugar with the cinnamon in the small mixing bowl.

   Timer: 2 min (fixed)

   Ingredients used: 50.0 gr Granulated Sugar, 12.0 gr Ground Cinnamon

   Cookware: Small Mixing Bowl

6. Step 6

   Roll the risen dough into an approximately 40 × 30 cm rectangle. Spread the filling butter evenly over the surface.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 gr Unsalted Butter

   Cookware: rolling pin

7. Step 7

   Scatter the cinnamon-sugar mixture evenly over the butter. Roll the dough tightly from a long edge, seal the seam, and cut it into 12 equal pieces.

   Timer: 5 min (fixed)

   Cookware: sharp knife

8. Step 8

   Line the baking dish with parchment paper and arrange the rolls cut-side up. Cover and let them rise until puffy and nearly touching.

   Timer: 35 min (fixed)

   Cookware: baking dish, parchment paper

9. Step 9

   Preheat the oven to 180°C while the rolls finish rising.

   Timer: 15 min (fixed)

   Cookware: oven

10. Step 10

    Bake until golden brown and the centers reach at least 88°C.

    Timer: 25 min (fixed)

    Cookware: baking dish, oven, parchment paper

11. Step 11

    Whisk the cream cheese, powdered sugar, icing butter, remaining 1 tbsp (15 ml) milk, and vanilla until smooth.

    Timer: 3 min (fixed)

    Ingredients used: 100.0 gr Cream Cheese, 120.0 gr Powdered Sugar, 20.0 gr Unsalted Butter, 5.0 ml Vanilla Extract, 15.0 ml Whole Milk

    Cookware: Small Mixing Bowl, whisk

12. Step 12

    Cool the rolls on a wire rack for 10 minutes, then spread the icing over the warm rolls and serve.

    Timer: 10 min (fixed)

    Cookware: baking dish, wire rack