Cinnamon Rolls

Ingredients

For the dough

• 2 cups bread flour
• 1 tsp salt
• ¼ oz instant yeast (usually 1 packet, or 7g)
• 3½ tbsp unsalted butter, softened
• 3½ fl oz milk (slightly less than ½ cup, 0.44 cups)
• 1 egg, lightly beaten

For the filling

• ½ cup butter (almost melted)
• 1 cup packed brown sugar
• 2 tbsp cinnamon
• ½ cup heavy cream

For the frosting

• ½ package (4 oz) cream cheese (softened)
• 6 tbsp butter (softened)
• 1 tsp vanilla extract
• 2-2½ cups powdered sugar (to taste)

Instructions

For the dough

1. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough.
    
2. Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 8-10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
    
3. When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size.

For the filling

1. While dough is rising, combine butter, brown sugar, and cinnamon until completely mixed [DO NOT ADD THE HEAVY CREAM, this will come in Step 6].
    
2. After the dough has risen for an hour, lightly flour a surface and roll the dough out to approx. 14-16" x 10". Be gentle with the dough as you roll it out, so as to not knock out all the air.
    
3. Spread the filling onto the dough, taking time to work the filling across the dough lightly, otherwise the dough may break. The filling will spread more easily as you work it across the surface of the dough.
    
4. From the long side of the dough, start rolling tightly. Once completely rolled, cut into twelve even pieces.
    
5. Place rolled pieced Into a lightly greased baking dish. Cover with plastic wrap and let the dough prove for 30-45 min, or until it increases in size and springs back when touched lightly.
    
6. While dough is proving, pre-heat oven to 375° F. After dough has proved, pour in the heavy cream over the rolls.
    
7. Bake for 22-25 min or until the top starts to brown.

For the frosting

1. While the rolls are baking, mix together the butter and cream cheese in stand mixer until smooth.
    
2. Add in the vanilla extract until well mixed.
    
3. Sift in the powedered sugar ½ cup at a time, making sure that the sugar is fully mixed before adding the next ½ cup. Taste the mixture after 1½ cups to see whether or not you need the next two, and add accordingly.
    
4. When rolls come out of the oven, immediately place one scoop of frosting onto each roll so it will melt over the roll. No need to spread; the heat will do this for you.