Cinnamon rolls

Updated at: Fri, 04 Oct 2024 11:06:49 GMT

Step 1

Heat milk over low heat until it reaches a level between 43-45c , if you don't have a thermometer put your finger in the milk - you’ll feel a little itch but it won’t burn.

Step 2

In a small bowl, add the sugar, milk and yeast, mix, and set aside for at least 10 minutes, to activate the yeast.

Step 3

In a large bowl add flour, brown sugar and granulated sugar, cinnamon, nutmeg and mix until combined.

Step 4

Add the vanilla extract, egg and melted butter to the activated yeast, and mix until dough forms.

Step 5

The dough should be smooth, soft but not sticky.

Step 6

Generously flour the work surface and place the dough on it, knead the dough into a soft and nice ball that when you place your finger on it the dough will spring back.

Step 7

Grease a bowl with a little canola oil/butter, put in the dough and let it rise for an hour or two, or until the dough doubles in volume.

Step 8

While the dough is proofing, add the two sugars and the cinnamon and mix until combined.

Step 9

On the side, keep the butter at room temperature so that it is soft and flexible for spreading on the dough.

Step 10

After the dough has doubled in size, flour the counter again and place the dough on it.

Step 11

Roll out the dough into a large rectangle.

Step 12

Spread the butter evenly so that a thin layer of butter forms on the dough.

Step 13

Spread the sugar and cinnamon mixture evenly and evenly over the entire layer of butter.

Step 14

Roll into a roll from the long edge of the rectangle - this way you will get more cinnamon rolls.

Step 15

After we have rolled it into a roll, with the help of dental floss we will cut the dough into 5 cm pieces.

Step 16

Grease a pan with butter and place in an orderly and spacious way so that they can expand when they rise again.

Step 17

You can put it in the fridge overnight if you want the cinnamon for tomorrow or for breakfast.

Step 18

If not, let the cinnamon rise for a few hours in a warm place.

Step 19

After the cinnamon has risen, bake in an oven preheated to 175c for 25-30 minutes, if they get too brown on top, just cover with foil for the rest of the time.

Step 20

After baking, let the cinnamon cool on the side for 20 minutes.

Step 21

For the glaze, mix cream cheese and butter at room temperature in a mixing bowl until you get an airy paste.

Step 22

Add vanilla and mix again until incorporated.

Step 23

Add the powdered sugar gradually and mix until a thick glaze is formed.

Step 24

Pour over the cooled cinnamon and enjoy!

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