Delicious cinnamon rolls

Cinnamon rolls might seem tricky, but follow this step by step guide to the easiest and tastiest fresh cinnamon rolls ever.

There is nothing better on a lazy cold morning (or a busy warm morning for that matter) than a warm, fresh, ooey-gooey cinnamon roll.
Let's get into it!

Ingredients

Dough

615 g Flour
60 g Sugar
2 1/4 tsp Active Yeast
1 tsp Salt
350 ml Milk
6 tbsp unsalted butter
1 large egg

Filling

100 g unsalted butter, room temp
130 g Light brown sugar, packed
2 tbsp cinnamon
Pinch Salt

Frosting

100 g cream cheese, room temp
100 g unsalted butter, room temp
360 g Powdered Sugar
2 tbsp Milk
1 tsp vanilla extract
Pinch salt

How to make the dough:

Using a stand mixer with a whisk attachment, mix half of the flour with sugar, yeast, and salt.
Warm butter and milk until butter is nearly melted. This should be warm, but not hot, as that will kill the yeast.
Pour the milk and butter mixture into the flour. Add the egg and mix until the dough reaches a batter like consistency.
Switch your mixer to the dough hook attachment. Add the remaining flour slowly, ensuring that all flour is encorporated before adding more. Continue mixing on low until dough begins to pull away from the side of the bowl.
Increase the mixer speed to medium and knead the dough for around 10 minutes. You will know the dough is ready when the ball is smooth and stretchy to the point that you can seeing light through the dough when pulled without tearing.
Transfer the dough to an oiled bowl, cover, and place in a warm spot until doubled in size, around 1 hour.

How to make the filling:

In a medium bowl, mix all filling ingredients together until smooth.

Assembeling the rolls:

On a lightly floured surface, roll out your dough to a rectangle approximately 30cm by 45cm. Ensure that the longest side of the rectangle is closest to you.
Using a spatula, spread the filling mixture evenly across the dough. Roll the dough in a tight log, starting at one corner of the 45cm side and working to the other side. Continue to do this until dough is fully rolled.
Cut the dough roll into 12 even pieces with a sharp knife. Place all 12 cinnamon rolls in a pan lined with parchment paper. Cover with a towel or plastic wrap and place back in a warm area to again double in size.
Bake at 175° C for 30 minutes or until golden brown.

Finishing touches:

While your cinnamon rolls cool, whisk together all of your frosting ingredients until smooth and fluffy. Frost your cinnamon rolls and enjoy!