• --- ½ package (125g) unsalted butter, at room temperature
• --- 1 cup (150g) light brown soft sugar
• --- 3 teaspoons (12g) cinnamon
For the Cream Cheese Glaze
• --- 1 package (200g) cream cheese
• --- ½ cup (125g) unsalted butter, at room temperature
• --- 1 ½ cups (250g) powdered sugar
• --- 1 tablespoon (10ml) vanilla extract
METHOD
1. Line the base of a 26 cm round springform pan with parchment paper and grease the sides with butter. In a bowl, combine the milk, 1 tablespoon of sugar, and the yeast. Stir and set aside for 10 minutes until foamy. In a large bowl, combine the flour, the remaining sugar, and the salt. Stir, then add the yeast mixture, the egg, and the melted butter. Knead for 8–10 minutes until the dough is elastic and smooth. Cover and let rise in a warm place for 1–1 ½ hours.
Prepare the Filling:
1. Mix the butter, sugar, and cinnamon until you have a creamy mixture. Lightly flour your wooden board or countertop and place the dough on it. Roll it out with a rolling pin into a rectangular sheet, approximately 40x45 cm. Spread the filling evenly over the entire surface. Cut into strips 5–6 cm wide. Take the first strip and roll it into a tight spiral. Continue wrapping the remaining strips around the first one, forming one large roll. Place it in the pan. Gently press it to spread the cinnamon roll evenly. Cover and let rise for approximately 40 minutes. Uncover and gently press again to spread the cinnamon roll evenly. Bake in a preheated oven at 180°C for 35–40 minutes.
For the Glaze:
1. In a bowl, combine the cream cheese and butter. Beat well, then add the powdered sugar and vanilla. Beat until you have a smooth and fluffy mixture. Pour half of the glaze over the cinnamon roll as soon as it comes out of the oven, while still warm. Serve the cinnamon roll with the remaining glaze.
