Cinnamon Rolls

For the Dough:

• 3/4 cup milk

• 2 teaspoons active yeast

• 1 tablespoon of sugar

• 3 cups flour

• 1/3 cup sugar

• 2 eggs

• 1/4 cup butter

• pinch of salt

For the Filling:

• 1 cup brown sugar

• 1 1/2 tablespoons of cinnamon

• 5 tablespoons of butter

For the Icing

• 3 oz cream cheese

• 2 tbs butter

• splash of vanilla

• 1/2 cup powdered sugar

• 1 tbs heavy cream

• cinnamon

Instructions

1. Warm the milk until it is warm to the touch (not hot). Stir in the 1 tablespoon of sugar and the yeast. Let it sit for 5–10 minutes until foamy.

2. In a large bowl, combine the flour and salt. Add the yeast mixture, eggs, butter, and sugar. Knead for 6 minutes until a soft dough forms.

3. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 2 hours.

4. In a small bowl, mix the brown sugar, cinnamon, and melted butter.

5. Once risen, roll the dough into a large rectangle on a floured surface. Evenly distribute the filling on top of the dough.

6. Starting from the long edge, tightly roll the dough into a log. Cut into even rolls and place them in a baking dish, leaving a little space between each.

7. Cover and let the rolls rise again for about 30 minutes.

   **optional: Pour a small amount of heavy cream evenly over the rolls, then sprinkle turbinado sugar on top before placing them in the oven.

8. Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until lightly golden and cooked through.

9. In a bowl, beat the cream cheese and butter until smooth. Add the vanilla, powdered sugar, heavy cream, and a pinch of cinnamon.

10. Spread the icing over the warm cinnamon rolls. Serve warm.