Cinnamon Rolls

Steps

1. 1

   Add the flour, warm milk at 35 °C (95 °F), active dry yeast, melted butter, granulated sugar, vanilla powder (or extract), and salt to the bowl of a stand mixer.

2. 2

   Knead with the stand mixer for 8 minutes, or by hand for 15 to 20 minutes, until the dough is no longer sticky.

   Start 8-minute timer
3. 3

   Let the dough rise at room temperature for 1 h 30 min, until doubled in size.

   Start 30-minute timer
4. 4

   While the dough rises, beat the softened butter with the brown sugar, runny honey, and cinnamon until creamy.

5. 5

   Preheat the oven to 170 °C (350 °F), conventional setting.

6. 6

   Once the dough has doubled in size, roll it out into a square about 0.5 cm thick.

7. 7

   Spread the filling generously over the dough.

8. 8

   Roll up the dough to form a large log.

9. 9

   Using sewing thread or another tool, press down on the log to cut it into evenly sized pieces.

10. 10

    Place the rolls in a baking dish.

11. 11

    Let them rise again for 30 minutes.

    Start 30-minute timer
12. 12

    Pour 40 to 50 ml of heavy cream into the bottom of the dish.

13. 13

    Bake at 170 °C (350 °F) for 35 minutes.

    Start 35-minute timer
14. 14

    Beat the cream cheese, softened butter, and granulated sugar for the glaze until smooth.

15. 15

    Let the cinnamon rolls cool for 15 minutes, then spread the glaze over the top.

    Start 15-minute timer