Cinnamon Rolls:
• 250 ml warm milk (not hot!)
• 1 teaspoon active dry yeast
• 75 grams sugar
• 1/2 TB spoon ground cardamon
• 5 TB spoons (75 grams) unsalted butter, melted
• 1/2 teaspoon salt
• 1 egg
• 2 TB spoons butter, softened
1 1/2 TB spoons cinnamon
• 1 1/2 TB spoons sugar
• 1/2 teaspoon vanilla
• 1/4 cup unsalted butter, room temperature
• 1/4 pound cream cheese, room temperature
• 1 cup powdered sugar
• 1/2 TB spoon lemon juice

In the bowl add warm milk and sprinkle the top with yeast.
Add sugar, salt,  cardamon and beaten egg.
Add half the flour.
Whisk together until blended.
Add the rest of the flour.
Cover with plastic wrap and let it rise in a warm place (30-40 minutes in a 100˚ oven, but don’t let it get hotter than that or it will start to cook and ruin the yeast).
Preheat oven to 375° F.
Generously flour a large non-stick work surface.
Roll dough into a 20″x 16″ rectangle.
Use a spatula to spread the mixture of the 2 TB spoon softened butter and 1/2 teaspoon of vanilla over the dough.
Sprinkle evenly with cinnamon/sugar mixture.
Roll the dough up starting with the longer side, keeping a tight roll.
Cut the cinnamon roll into 16 equal pieces (3-4 centimeters).
Butter the  bottom of your baking sheet and add cinnamon rolls nicely spaced, edge-side down.
Brush tops with 1 Tbsp melted butter and bake at 375˚F for 10 mins.
Let cool in pan 15 minutes then frost warm buns generously with the cream cheese icing.
Making Icing:
• Cream together butter and cream cheese until smooth.
• Whip in  the powdered sugar and lemon juice.



Print Friendly, PDF & Email