Instructions

1. Activating the Yeast

   In a deep bowl, mix the warm milk with the yeast and one tablespoon of sugar, then set aside for 5 to 10 minutes until frothy. · 10 min
2. Kneading

   Add the egg, remaining sugar, softened butter, and pinch of salt to the yeast mixture, then gradually add the flour and knead for 8 to 10 minutes until a smooth, elastic dough forms. · 10 min
3. First Proofing

   Shape the dough into a ball and place it in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size. · 40 min
4. Rolling and Filling

   Roll out the dough on a lightly floured surface into a rectangle, spread the surface with the softened butter, and sprinkle the brown sugar and cinnamon mixture evenly. · 5 min
5. Slicing

   Tightly roll the dough into a cylinder, then cut it using thin thread or a sharp knife into 4 equal pieces, and arrange them in a greased baking pan. · 5 min
6. Second Proofing

   Cover the pan and let the rolls rest and puff up again before baking. · 20 min
7. Baking

   Bake the rolls in a preheated oven at 180°C for 20 to 25 minutes until nicely golden. · 25 min
8. Glazing and Serving

   In a small bowl, whisk the cream cheese with the powdered sugar, vanilla, and a teaspoon of milk until smooth, then spread it over the cinnamon rolls while they are warm. · 3 min

Nutrition / serving

Chef's tips