Cinnamon Rolls

Ingredients

For the dough

• 1 cup whole milk, 240 ml, warmed to about 110°F (43°C)
• ¼ cup granulated sugar, 50 g
• 2 ¼ tsp instant yeast, 1 packet (7 g)
• ⅓ cup unsalted butter, 75 g, melted and slightly cooled
• 2 large eggs, at room temperature
• 4 cups all-purpose flour (plain flour), 500 g, plus extra for dusting
• 1 tsp fine salt

For the filling

• ½ cup unsalted butter, 113 g, very soft
• ¾ cup light brown sugar, 150 g, packed
• 2 tbsp ground cinnamon

For the cream cheese icing

• 4 oz cream cheese, 113 g, softened
• 3 tbsp unsalted butter, softened
• 1 ½ cups powdered sugar (icing sugar), 180 g
• 1 tsp vanilla extract
• 1–2 tbsp milk

Instructions

Make the dough

1. In a large bowl or the bowl of a stand mixer, whisk together the warm milk, sugar and yeast. Whisk in the melted butter and eggs.
2. Add the flour and salt and mix with a dough hook (or a wooden spoon, then your hands) until a soft dough forms.
3. Knead for 6 to 8 minutes in the mixer, or 8 to 10 minutes by hand, until smooth and slightly tacky. Add flour 1 tablespoon at a time only if the dough is very sticky.
4. Place in a greased bowl, cover and let rise in a warm place for 1 to 1½ hours, until doubled.

Shape and bake

5. Grease a 9 x 13-inch (23 x 33 cm) baking pan. Mix the brown sugar and cinnamon.
6. Punch down the dough and roll it out on a lightly floured surface into a 12 x 18-inch (30 x 45 cm) rectangle.
7. Spread the soft butter evenly over the dough, leaving a ½-inch (1 cm) border along one long edge. Sprinkle evenly with the cinnamon sugar.
8. Starting from the long edge without a border, roll the dough up tightly. Pinch the seam to seal.
9. Cut into 12 even rolls with dental floss or a sharp serrated knife and arrange them cut side up in the pan.
10. Cover and let rise for 30 to 45 minutes, until puffy. Meanwhile, heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4).
11. Bake for 22 to 26 minutes, until golden brown. Cover loosely with foil if they brown too quickly.

Ice and serve

12. Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and enough milk to make a thick, spreadable icing.
13. Let the rolls cool for 10 minutes, then spread with the icing and serve warm.