Cinnamon Rolls

These bakery-style rolls combine tender enriched dough with aromatic cinnamon-sugar filling.

Dough

• 500g bread flour
• 80g sugar
• 1 packet (7g) active dry yeast
• 1 tsp salt
• 1 large egg
• 250ml warm milk
• 80g butter, softened

Filling

• 100g butter, softened
• 100g brown sugar
• 2 tbsp ground cinnamon
• 1/4 tsp salt

Cream Cheese Glaze

• 100g cream cheese, softened
• 60g powdered sugar
• 60ml milk
• 1 tsp vanilla extract

Method

Make dough

1. Dissolve yeast in warm milk with 1 tsp sugar, let foam.
2. Mix flour, remaining sugar, and salt.
3. Add yeast mixture, egg, and butter, knead until smooth and elastic.
4. Rise 1-2 hours until doubled.

Assemble

1. Roll dough into 18x12-inch rectangle.
2. Spread filling evenly, leaving 1-inch border.
3. Roll tightly from long side, pinch seam.
4. Cut into 12 pieces, place in buttered 9x13 pan.
5. Rise 45 minutes until puffy.

Bake and glaze

1. Bake at 375°F for 25-30 minutes until golden.
2. Cool 10 minutes.
3. Whisk glaze ingredients until smooth.
4. Drizzle over warm rolls.

Make-ahead option

Assemble rolls, cover, and refrigerate overnight. Let come to room temperature before baking.

The key is proper dough development and not overbaking - they continue cooking in the hot pan.