Cinnamon Rolls With Icing

Heat the milk a bit, mix with 80ml water, add in the yeast and 2 tbsp (20g) sugar.

Let sit for 10 minutes until a foam forms.

After that, add in 1 egg, 80g sugar, 85g melted butter, 1 tbsp vanilla extract and 0.5 tsp salt. Whisk the mixture well.

Sitr in 500g flour and mix with a spatula or a spoon until the batter comes together.

Dust with a little flour and turn dough out onto the work space.

Start to knead with your hands, dough will be a bit sticky, but don't add more  flour - just dust the table to be able to work it easier.

After 5 minutes of kneading, dough will become smooth and soft, see the picture.

If it still sticks to the table, use a dough scraper or a knife to unstick.

Return the dough ball back to the bowl, cover with plastic wrap or a towel and let rise for 1 hour at room temperature.

Meanwhile, prepare the filling for the cinnamon rolls: 

- chop the walnuts with a knife or a food processor;

- prepare 75g butter at room temperature to soften;

- in a bowl, combine 100g sugar and 10g cinnamon.

Turn the risen dough out onto the work space, press with your hands then roll it out with the rolling pin into a large 60x35cm sheet.

Flour the table while you are working the dough, to prevent it from sticking.

Butter the sheet with 75g room temperature softened butter which we prepared at step 7.

Spread the sugar and cinnamon and the chopped walnuts evenly over the dough.

Roll it up carefully.

I suggest using a ruler to measure and cut the rolls. The total length is 60cm so you can cut >5cm long pieces for 12 cinnamon rolls.

It's good to keep a metal ruler in the kitchen, I bought mine from the DIY store in the area.

Most of the times, the directions will be to cut the rolls using a thread - in order to keep their shape.

I can assure you, though, that a sharp knife does its job woderfully. I cut the rolls using a sharp knife, with firm and quick moves. Don't make the moves long, this will ruin their shape. If you are not sure of your knife and skills, it's better to use a thread.

Line a deep 20x30cm baking sheet with parchment and place the 12 cinnamon rolls onto it.

Let rise for 35-40 minutes at room temperature.

Then bake in the preheated oven to 180 degrees for 30-40 minutes.

In the meantime, prepare the icing:

- combine 170g cream cheese, 40g softened butter, 100g powdered sugar and 1tbsp vanilla extract in a bowl, mix with a spoon.

Remove from the oven when the rolls are golden brown.

Right away, while still hot, brush the rolls with half of the icing.

You can use a spoon or a brush.

After 15 minutes, brush again with the remaining icing and cool for 1-2 hours.

They are the best when warm and fresh, but the next day they are great as well, reheated in the microwaves.

I can assure you you'll have the most delicious cinnamon rolls ever tasted - tender, fluffy, savoury and very dangerous...

Enjoy!