Cinnamon rolls

METHOD

1. Warm the milk in a small bowl.
2. In the bowl of a stand mixer, add the warm milk, yeast, and sugar.
3. Mix gently using whisk attachment and let it sit until frothy, about 5 minutes.
4. Add the melted butter, the egg, and the egg yolk. Mix on medium speed until well combined. Add the flour and salt and knead with the dough hook (or paddle) until the dough begins to form.
5. Continue mixing on medium speed until the dough is smooth and slightly tacky, about 8–10 minutes.
6. Lightly grease a large bowl with olive oil. Transfer the dough into the bowl, cover with plastic wrap and a warm towel, and let it rise until doubled in size — about 1 to 1½ hours.
7. Lightly flour your work surface.
8. Turn the dough out onto the surface and roll it into a rectangle, about 25 × 30 cm.
9. For the filling, combine all the ingredients in a bowl and mix well.
10. Spread the mixture evenly over the dough, leaving a small border around the edges.
11. Starting from the short side, roll the dough tightly into a log, placing the seam side down. Cut into 9 equal slices (about 2.5 cm each).
12. Line a 23 cm round or square baking pan with parchment paper and arrange the rolls inside. Cover with plastic wrap and a towel and let them rise again until doubled and touching each other — about 45 minutes to 1 hour.
13. Preheat the oven to 175°C.
14. Once risen, remove the plastic and towel and bake for 20-25 minutes until golden brown on the edges.
15. Make the frosting: in the bowl of a mixer fitted with the whisk attachment, combine the cream cheese, powdered sugar, butter, and vanilla. Beat on low for 30 seconds, then on medium-high until smooth and fluffy (1–2 minutes).
    Spread the frosting over the warm cinnamon rolls and serve!

Watch the video for the recipe here