Cinnamon Rolls

recipe

• Step 1
  In a bowl, add the lukewarm milk. Dissolve the yeast with 1 teaspoon of sugar. Set aside for 10 min, until foam appears on top.
• Step 2
  Meanwhile, in a large bowl, add : the flour, 30g of sugar (quantities for 8 rolls) & 1 teaspoon of salt. Form a well in the center with a spoon.
• Step 3
  Crack the eggs in the well & add the reactivated yeast & 40g of melted butter (quantities for 8 rolls). Using a wooden spoon, mix, then stir vigorously for approx 10 min, until the dough is smooth & elastic (this means the gluten is active). Alternatively, use an electric or stand mixer to beat the dough.
• Step 4
  Cover the bowl with a clean damp cloth or plastic wrap. Leave to rise for 1.5h in a warm & dry place (30-40°C convection oven) or near a heat source. The dough should double in volume.
• Step 5
  After 1.5 hours, degas the dough. With lightly floured hands, punch the dough down & knead it lightly. The dough will bi sticky at this point.
• Step 6
  Cover & set aside in the fridge for at leats 1h.
• Step 7
  Meanwhile, prepare the cinnamon butter. In a large bowl, mix : the remaining softened butter (100g for 8 rolls), the brown sugar & cinnamon powder, until the mixture resembles a thick paste.
• Step 8
  On a lightly floured surface, add the dough (it should be slightly firm). Form a ball, then roll it out, using a rolling pin, into a large rectangular shape.
• Step 9
  Spread the cinnamon butter over the surface of the dough & roll it up to form a long cylinder. Place it in the freezer for 3-4 min to help with the slicing.
• Step 10
  Cut the cylinder into 8 rolls (approx 4cm thick) & place them in a greased oven-proof dish (we used a 32 x 20 cm dish here), spacing them out slightly to allow them to rise once again.
• Step 11
  Leave to rise a seconde time for 30 min in a warm & dry place. The cinnamon rolls should double in volume. Meanwhile, preheat the oven to 180°C.
• Step 12
  Brush the cinnamon rolls with milk (optional). Bake for 25 minutes at 180°C.
• Step 13
  Meanwhile, make the icing. In a bowl, whisk : the cream cheese, the remaining sugar (20g for 8 rolls) & just enough water to make a smooth, pourable mixture.
• Step 14
  Once golden, remove the cinnamon rolls from the oven & drizzle over with icing. Serve warm & enjoy !