Cinnamon rolls

By GialloZafferano · 150 min

Ingredients

Instructions

1. In a large bowl, mix 1 cup lukewarm milk (240 ml), 1/4 cup granulated sugar (60 g) and 2 1/4 teaspoons active dry yeast (7 g). Let stand 5 minutes.
2. Add 4 1/2 cups all-purpose flour (560 g), 1/3 cup light brown sugar (70 g), 1/2 cup melted butter (110 g), 1 large egg (room temperature), 2 teaspoons vanilla extract, a pinch of salt and a pinch of cinnamon. Mix until combined.
3. Knead for 8 to 10 minutes until smooth and tacky but not sticky.
4. Cover and let rise in a warm place for 2 hours, or until doubled.
5. Roll the dough on a lightly floured surface into a 10 x 20 inch rectangle.
6. Spread 7 tablespoons softened butter (100 g) over the dough. Mix 1/2 cup light brown sugar (100 g) with 2 tablespoons ground cinnamon and sprinkle evenly over the top.
7. Roll up tightly into a log and cut into 10 pieces with dental floss or a sharp knife.
8. Grease the bottom of a baking dish with butter. Arrange the rolls in it, cover with plastic wrap and let rise in a warm place for 1 hour.
9. Bake uncovered in a preheated oven at 350°F (170°C) for 20 to 25 minutes, until golden brown.
10. Meanwhile, beat 1 1/4 cups cream cheese (300 g), 2/3 cup powdered sugar (80 g), juice of 1/2 lemon, 1 teaspoon vanilla extract and a pinch of salt until smooth.
11. Let the rolls cool slightly, spread the frosting over them and serve warm.

Summarized from GialloZafferano's video. Watch it for the details.

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