Cinnamon Rolls

Mix all purpose flour, instant yeast, sugar and salt. Add milk, butter and egg and knead by hand or with a dough hook until smooth and slightly tacky.

Cover sweet dough and leave somewhere warm until doubled.

Roll risen dough into a 30 x 45 cm rectangle. Spread with butter, then scatter brown sugar mixed with cinnamon. Roll up tightly from a long side and cut into 12 slices with a sharp knife or dental floss.

Arrange shaped rolls cut side up in a buttered 23 x 33 cm baking dish. Cover and let rise until puffy and touching, 30 to 45 minutes (or refrigerate overnight and give them 1 hour at room temperature in the morning).

Heat the oven to 180 C and bake proofed rolls until golden brown and the centre roll is cooked through (about 88 C inside).

Beat cream cheese, butter, powdered sugar, vanilla extract and milk until smooth. Spread over baked rolls while still warm.