Classic Cinnamon Rolls

Prepare the preferment

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

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

2. Make the dough

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

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

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

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• Knead 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.

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

3. Shape the rolls

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• Once the dough has tripled, roll it out on a floured surface into a 60 x 40 cm rectangle.

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

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

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• Carefully roll the dough into a cylinder.

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

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

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

4. Bake

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• Preheat the oven to 180°C (350°F).

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• 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.

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

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• Bake for 25 minutes until golden brown.

5. Prepare the cream cheese frosting

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

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• Spread the frosting over the warm rolls before serving.