Ingredients

For the rolls

360 g (2¾ cup flour) All purpose flour

50 g (¼ cup) White sugar

½ tsp Salt. Add it while the dough is mixing.

50 g (½ stick) Melted butter

180 g (¾ cup) Warm milk

1 Medium egg. If you don't eat eggs, you can substitute the egg for 2 additional tbsp of milk

7 g (1 packet) Dried yeast

For the filling

60 g (½ stick) Butter

100 g (½ cup) Brown sugar

1 tbsp Cinnamon

½ tbsp Corn starch

¼ tsp Salt

For the cream cheese glaze

100 g (½ cup) Philadelphia cream cheese

40 g (⅓ cup) Powdered sugar

1 tsp Vanilla extract

Splash of Milk. Start with 2 tbsp and adjust to your liking. For a thinner glaze add more milk. If you want more glaze, double the glaze recipe.

Method

For the filling

Combine the brown sugar, cinnamon, corn starch and salt.

For the rolls

In a large bowl combine flour, sugar and salt together.

Warm the milk and add egg, melted butter and yeast.

Combine the dry ingredients and the wet ingredients.

Knead the dough on a work surface for 10 minutes. If you choose to use a stand mixer knead the dough on high for 3 minutes.

Transfer the dough to a greased bowl, cover and allow the dough to rise for 2 hours.

Roll out the dough onto a floured surface into a rectangle. Spread the soft butter over the dough and sprinkle over the cinnamon-sugar mixture. Tightly roll the dough into a jelly roll form and cut out the cinnamon rolls. Place them on a greased baking sheet. Cover with plastic wrap and let them rise again for 30 minutes.

Bake in a preheated oven at 180 °C (350 °F) for 20 - 22 minutes.

For the cream cheese glaze

Mix together the cream cheese, powdered sugar, vanilla, milk.

Categories: Cinnamon rolls, Cinnamon Buns