Classic Cinnamon Rolls

Prepare the preferment

1.• In a large bowl, add 1 cup of warm milk (around 35°C / 95°F). Stir in 1/4 cup sugar and 2 teaspoons dry yeast.

2.• Mix well and let it rest for 30 minutes until it activates and doubles in size.

2. Make the dough

1.• Once the preferment is activated, add 2 eggs and lightly beat them into the mixture.

2.• Add 1/2 cup melted butter (make sure it is cooled to prevent curdling).

3.• Sift together 4 cups bread flour and 1 teaspoon salt, then gradually add to the mixture.

4.• Knead the dough for about 20 minutes on a lightly floured surface. The dough will be sticky at first due to high hydration; continue kneading until it becomes smooth and less sticky.

5.• Place the dough in a greased bowl, cover, and let it rise in a warm place until it triples in size, about 2 hours.

3. Shape the rolls

1.• Once the dough has tripled, roll it out on a floured surface into a 60 x 40 cm (24 x 16 inch) rectangle.

2.• Spread 1/2 cup softened butter evenly over the dough.

3.• Sprinkle the mixture of 3/4 cup brown sugar and 2 teaspoons ground cinnamon evenly over the butter.

4.• Carefully roll the dough into a cylinder.

5.• Using dental floss or a sharp knife, cut the cylinder into 12 rolls.

6.• Place the rolls on a baking tray lined with parchment paper. Grease the paper generously with butter and sprinkle a thin layer of sugar and cinnamon. Leave space between the rolls.

7.• Let the rolls rest for 45 minutes or until they double in size.

4. Bake

1.• Preheat the oven to 180°C (350°F).

2.• Once the rolls have doubled in size, pour 1/2 cup hot heavy cream evenly over them. This will create a caramelized crust on the base during baking.

3.• Brush the tops with beaten egg for a golden finish.

4.• Bake for 25 minutes until golden brown.

5. Prepare the cream cheese frosting

1.• Beat together 1/4 cup butter, 1/2 cup cream cheese, and 1/3 cup powdered sugar until smooth.

2.• Spread the frosting over the warm rolls before serving.