Cinnamon Roll Recipe

1. 1

   Activate the yeast: In a bowl, combine warm milk and yeast. Let it sit for 5–10 mins until foamy.

2. 2

   Mix the dough: Add eggs, melted butter, sugar, and salt to the yeast mixture. Mix well.

3. 3

   Gradually add flour and knead until a soft, slightly sticky dough forms (about 10 mins by hand or with a stand mixer).

   10 min
4. 4

   Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.

5. 5

   Turn out dough onto a floured surface and roll into a large rectangle (about 40x30 cm).

6. 6

   Add the filling: Combine the brown sugar and cinnamon with the soften butter. Spread the softened butter mixture over the dough.

7. 7

   Grease a deep baking dish and evenly sprinkle 50ml brown sugar over the bottom.

8. 8

   Cut the rectangle into 12 equal strips. This will ensure perfectly formed buns. Roll up the strips, pinch the ends lightly to seal, and place them in a greased deep pan, spacing them slightly apart to allow for even rising.

9. 9

   Cover and let rise again for 30–45 minutes or until puffy.

10. 10

    Now for the magic: Pour about 125ml of fresh cream gently over the risen rolls.

11. 11

    Bake at 180°C (350°F) for 25–30 minutes until golden brown and bubbling.

    30 min
12. 12

    Let them cool slightly while you prepare the icing.

Making the frosting

1. 13

   Beat cream cheese and butter until smooth. Add vanilla, then slowly add icing sugar. Thin with a splash of milk or cream if needed.

2. 14

   Spread generously over warm rolls and enjoy!