Cinnabon rolls

The filling can be varied a little — raisins or chocolate work well.

Ingredients

For the dough

• warm milk — 500 ml
• sugar — 100 g
• melted butter — 100 g
• dry yeast — 8 g
• salt — 5 g
• flour — 500 g
• flour — 150 g (sometimes a little more)
• baking powder — 8 g

For the filling

• butter — 150 g
• cane sugar — 150 g
• cinnamon — 2 tsp

For the frosting

• cream cheese — 140 g
• double cream 33% — 250 ml
• icing sugar — 2 tbsp
• cinnamon — 1/2 tsp

Method

1. Mix all the ingredients of the first stage in a bowl and leave for 10 minutes.
2. Add the flour and stir it in with a whisk. Cover with a towel and leave in a warm place to rise for about 2 hours.
3. The mixture should double in size. Add the remaining flour and the baking powder.
4. Knead the dough by hand for about 15 minutes. It should stop sticking to your hands. This takes a while; dust in a little flour from time to time.
5. For the filling, combine the sugar with the butter and cinnamon.
6. Roll out one large even sheet of dough. Spread the filling over it. Roll it up and slice.
7. Place the rolls in a greased tin, leaving enough space between them.
8. Leave to prove for about another 30 minutes. Meanwhile heat the oven to 180°C. Bake the rolls for 20–25 minutes.
9. Whip the cream. Add the cream cheese, icing sugar and cinnamon and keep whipping.
10. Spread over the hot rolls.