Cinnamon Rolls

Created by L R

Ingredients:

• 21 g -

  fresh baker's yeast (for the dough)

• 80 g -

  sugar (for the dough)

• 2 tbsp -

  lukewarm water (for the dough)

• 500 g -

  wheat flour (german type 405) (for the dough)

• 230 g -

  milk (for the dough)

• 1 pc -

  egg yolk (for the dough)

• 0 tsp -

  0,5 tbsp salt (for the dough)

• 100 g -

  soft butter (for the dough)

• 130 g -

  soft butter (for the cinnamon filling)

• 100 g -

  sugar (for the cinnamon filling)

• 2 tsp -

  cinnamon powder (for the cinnamon filling)

• 0 tsp -

  0,2 tbsp nutmeg powder (for the cinnamon filling)

• 160 g -

  cream cheese (for the frosting)

• 1 pc -

  lemon (juice and peel for the frosting)

• 50 g -

  powdered sugar

• 1 tsp -

  vanilla extract/vanilla sugar

Steps:

1. Step 1

   Combine the yeast, water, and 2 tbsp of sugar. Cover it and let it rest for 30 minutes at room temperature (or 15 minutes in a warm place, about 34°C).

2. Step 2

   Mix the remaining sugar and the other dough ingredients with the yeast mixture and knead for 10 minutes. The dough should be soft and moist but not sticky (add flour if necessary).

3. Step 3

   Cover the dough and let it rest for about an hour, until it doubles in size.

4. Step 4

   Filling: Combine the butter, sugar, cinnamon, and nutmeg.

5. Step 5

   Roll out the dough and spread the filling evenly over it. Roll the dough with the filling and cut it into 2-3 cm thick slices.

6. Step 6

   Grease a baking pan with butter and place the cinnamon rolls in it. Let them rest for another 15 minutes, then bake at 180°C (350°F) for 25-35 minutes.

7. Step 7

   Frosting: Combine the lemon juice, cream cheese, powdered sugar and vanilla extract. Let the cinnamon rolls cool for 5 minutes, then spread the frosting on top.

8. Step 8

   The cinnamon rolls can be stored in the refrigerator.