CINNAMON ROLL

Ingredients:

Dough

1. 500g (4 cups) of all-purpose flour
2. 67g or 1/3 cup of granulated sugar
3. One packet of quick yeast (2 1/4 tsp)
4. One teaspoon of salt
5. 180ml, or 3/4 cup, of warm milk
6. 60g (1/4 cup) melted unsalted butter
7. Two big, room-temperature eggs

Filling

1. 100g or half a cup of brown sugar
2. 30g (2 tablespoons) of granulated sugar
3. 30g (2 tablespoons) of ground cinnamon
4. 1/3 cup (80g) softened unsalted butter
5. 90g, or 3/4 cup, of walnuts, chopped finely
6. Cream Cheese Frosting
7. 115g (1/2 cup) softened cream cheese
8. 60g (1/4 cup) softened unsalted butter
9. One cup (120g) of sugar powder
10. One teaspoon of vanilla cream
11. One or two tablespoons of milk (optional; for thinning)

Instructions

• In a large mixing bowl, combine the flour, sugar, salt, and yeast.
• Add eggs, melted butter, and warm milk. To make a dough, combine.
• Mix with a stand mixer for 5 to 7 minutes, or knead on a floured board for 8 to 10 minutes until smooth.
• The dough should double in size after 1 to 1.5 hours of rising in a covered, oiled bowl.
• For the filling, combine cinnamon, granulated sugar, and brown sugar.
• Roll the dough into a 16 x 12 inch (40 x 30 cm) rectangle after punching it down.
• Cover the dough with softened butter, then top with walnuts and the cinnamon-sugar mixture.
• Tightly roll the dough, cut into 12 equal rolls, and place in a 9 x 13-inch (23 x 33 cm) baking dish that has been oiled.
• For 30 to 45 minutes, cover and allow to rise. Set the oven temperature to 175°C (350°F).
  Bake for twenty to twenty-five minutes, or until golden.
• For the frosting, beat butter, cream cheese, powdered sugar, and vanilla until creamy. Spread over rolls that have cooled a little.