Cream Cheese Cinnamon Rolls

What you’ll need

Let’s do this

1. 1

   Mix the dough

   Combine 480 g flour with the yeast, sugar and salt. Add the warm milk, melted cooled butter and egg. Mix into a shaggy dough, then knead for 8–10 minutes by hand or 6–8 minutes on low speed until smooth and elastic. It should feel soft and slightly tacky. Do not taste raw dough.

2. 2

   First rise

   Place in a lightly buttered bowl, cover and leave in a warm place for 60–75 minutes, until roughly doubled. Allow longer if the room is cool.

3. 3

   Roll and fill

   Grease a 9 × 13-inch (23 × 33 cm) pan. Lightly flour the worktop with the reserved flour. Roll the dough into a 12 × 18-inch (30 × 45 cm) rectangle. Spread with the soft filling butter. Mix the brown sugar and cinnamon and scatter evenly over it.

4. 4

   Shape

   Starting from an 18-inch edge, roll into a log. Cut into 12 equal pieces, about 1½ inches (4 cm) wide. Arrange in the pan in three rows of four.

5. 5

   Second rise

   Cover and leave for 35–40 minutes until puffy and nearly touching. Toward the end, heat the oven to 350°F (175°C), or 320°F (160°C) fan.

6. 6

   Bake

   Bake for 25–30 minutes, until golden and the center rolls are baked through. An instant-read thermometer in the dough at the center should read about 190°F (88°C). Loosely cover with foil if the tops brown before the middle is done.

7. 7

   Frost

   Cool for 15 minutes. Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and milk. Spread over the warm, not hot, rolls.