Cinnamon rolls with cream cheese icing

Ingredients for 1 servings:

• 200 ml milk
• 50 g butter
• 450 g flour, maybe a little more if needed
• ½ tsp salt
• 70 g sugar
• 1 egg(s)
• 1 cube of fresh yeast
• Fat for the mold
• 50 g butter, soft
• 130 g brown sugar
• 2 tsp cinnamon
• 100 g cream cheese
• 30 g butter
• 100 g powdered sugar, sifted
• 4 drops of vanilla flavor

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Cinnamon Rolls with Cream Cheese Frosting

Briefly heat the milk and butter until the butter has melted. First, put 450g of flour, salt, sugar, and egg in a bowl. Make a well in the flour and crumble in the yeast. Pour in the milk and knead everything from the well outwards until you have a smooth dough. If the dough is still too sticky, gradually add just enough flour until it is easy to work with. Cover and let rise in a warm place for 1 hour. Roll out the dough into a rectangle and brush with the butter. Mix the sugar and cinnamon and sprinkle over the dough, leaving no edge. Roll up from the long side and cut into 2-3cm thick slices. Place cut-side down in a greased dish (e.g., a baking dish), cover, and let rise for another 30 minutes. Mix all the ingredients for the glaze together. If it seems a little too thick, add a little milk—but it shouldn’t be too runny. Of course, you can also make a regular glaze with milk and powdered sugar if you like, but this one gives the recipe a special kick. Bake the rolls in a preheated oven at 180°C (top/bottom heat) for about 15-20 minutes. Spread the glaze over the warm rolls and serve. I personally think they taste best warm, but they’re also great eaten cold.