American classic cinnamon rolls with 2 icing variations

Ingredients for 1 servings:

• 160 ml milk
• 1 pack of dry yeast, 7 g
• 6 tbsp butter, room temperature
• 60 g sugar, white
• ¾ tsp salt, coarse
• 1 large egg(s)
• 385 g flour, plus 2 tbsp
• 55 g butter, melted
• 100 g sugar, white
• 110 g brown sugar
• 2 tbsp cinnamon powder
• 170 g cream cheese, room temperature
• 40 g powdered sugar
• ½ tsp vanilla extract
• 4 tbsp butter
• 255 g powdered sugar
• 1 tsp vanilla extract
• 4 tbsp milk, possibly 2 tbsp more
• 1 pinch of salt

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 25 minutes

Classic Cinnamon Rolls, one with cream cheese icing, one without, from a 28 cm springform pan, approx. 10 – 12 rolls

This amount is calculated for 10 to 12 cinnamon rolls. You will need a 28 cm springform pan. Heat the milk to a maximum of 45°C and pour it into a bowl. Sprinkle in the yeast and let it rise for 5 minutes, until foamy. In a bowl, combine the butter, sugar, salt, and egg. Briefly mix the milk-yeast mixture and the flour with a hand mixer or a mixer fitted with a dough hook at low speed, then knead the dough at medium speed for 5 minutes, until it is well-sticky. If the dough is still too wet after 5 minutes, add a little more flour a tablespoon at a time until the dough has a soft but sticky consistency. Place the dough in a bowl, cover with a clean cloth, and let it rise for 1 1/2 hours; it should have doubled in size by then. Then gently press the dough down with your hands. Lightly flour a work surface and rolling pin, place the dough on the work surface, and roll it out into a large rectangle with the rolling pin. If the dough is difficult to roll out at first, place a piece of plastic wrap over the dough and let it rest for 5 to 10 minutes to make it easier to roll out. After rolling out, spread the butter for the filling evenly over the dough. Mix the two types of sugar. Sprinkle the sugar and cinnamon evenly over the butter. Using both hands, roll the dough into a tight roll, starting from the wide side. Seal the seam well. Cut the roll into 10 to 12 equal-sized rolls and place them in a lightly greased springform pan, making sure the sides are touching. Let the rolls rise for another 40 minutes. Preheat the oven to 175°C (350°F), using only bottom heat if possible, or top/bottom heat if necessary. Place the springform pan in the center of the oven and bake the cinnamon rolls for 30 minutes; they should be golden brown. In the meantime, prepare the icing. Icing with cream cheese: Mix all ingredients well with a mixer. Repeat with the icing without cream cheese. Remove the cinnamon rolls from the oven and let them cool slightly, then cover with the desired icing, let them cool completely, and then enjoy!