Classic Cinnamon Rolls with Cream Cheese Icing

In a large measuring cup or bowl, combine 237 ml (1 cup) warm milk, 2 1/2 tsp instant yeast, 76g (1/3 cup) melted butter, 2 eggs, 100g (1/2 cup) granulated sugar, and 1 tsp salt. Mix well.

Pour the wet mixture into the bowl of a stand mixer. Add 550g (4 1/2 cup) plain flour and knead until a smooth dough forms, about 5-7 minutes.

Transfer the dough to a lightly oiled bowl, cover, and leave to rise for 30 minutes in a warm place.

While the dough is rising, prepare the filling: In a bowl, combine 120g (1/2 cup) softened butter, 180g (1 cup) brown sugar, and 2 tbsp cinnamon. Mix until well combined.

Once the dough has risen, transfer it to a lightly floured surface. Roll out the dough into a large rectangle.

Evenly spread the cinnamon-sugar filling over the entire surface of the rolled-out dough.

Carefully roll the dough tightly from one long end to the other. Slice the rolled dough into individual cinnamon rolls.

Place the cut cinnamon rolls into a baking dish. Let them rise for 20 minutes, then bake at 190 degrees C (375 degrees F) for 20-22 minutes, or until golden brown.

While the rolls are baking, prepare the cream cheese icing: In a bowl, combine 1/2 cup cream cheese, 2 tbsp butter, 1 tbsp vanilla extract, 2 cups icing sugar, and 1 tbsp milk. Beat with an electric mixer until smooth and creamy.