Ingredients
Dough
- 240 g warm milk
- 50 g sugar
- 3 g active dry yeast
- 1 tsp vanilla
- 315 g all-purpose flour
- Salt to taste
- 45 g softened butter
Filling
- 55 g softened butter
- 100 g brown sugar
- 25 g ground cinnamon (or less to taste)
Before baking
- 120 ml heavy cream, room temperature
Glaze
- 100 g softened cream cheese
- 120 g sifted icing sugar
- 30 g heavy cream
- 1/2 tsp vanilla
- Pinch of salt
Steps
-
Combine milk, sugar and yeast; wait 10 minutes for foam.
-
Add flour, salt, butter and vanilla. Knead 8–10 minutes; cover in a greased bowl until doubled, about 2–2½ hours.
-
Mix filling ingredients. Deflate dough, roll into a rectangle and spread filling. Roll up; cut into eight.
-
Place in a greased dish with room to expand.
This is what the rolls should look like before the second proof: shaped spirals with space to rise. This photo shows six rolls; the recipe yields eight. -
Cover; proof 45–60 minutes, until doubled.
-
Pour cream over rolls. Bake at 180°C (356°F) for 25–30 minutes.
-
Whisk glaze ingredients; spread over warm rolls.