Classic cinnamon rolls with cream cheese glaze

Ingredients

• For the dough: 345 g all-purpose flour
• 125 ml warm whole milk
• 1 large egg + 1 tbsp beaten egg (62–63 g total)
• 63 g butter, room temperature
• 20 g fresh yeast (or 5.5 g instant)
• 19 g sugar
• Pinch of salt
• 95 ml whipping cream, to pour before baking
• For the filling: 125 g melted butter
• 125 g brown sugar
• 2 1/2–3 tsp ground cinnamon
• For the glaze: 63 g cream cheese
• 30 g butter, room temperature
• 63 g powdered sugar
• 1/2 tbsp vanilla extract plus a splash

Instructions

1. Mix the flour with the instant yeast, sugar and salt. In another bowl, whisk the warm milk with the eggs.
2. Combine, add the soft butter, and knead with the dough hook 2 minutes on medium, then 7 more on higher speed, until smooth. Rise 1 hour in a warm spot.
3. Mix the filling into a smooth cinnamon paste.
4. Roll the dough into a 30 × 40 cm rectangle, spread the filling evenly, and roll up firmly.
5. Slice, arrange in a pan, and proof 40–50 minutes.
6. Pour the cream over the rolls and bake at 190°C (390°F) for 30 minutes. Beat the glaze until creamy and spread over the warm rolls.