Ingredients:
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
Filling:
• 2 TB spoons butter, softened
• 1 1/2 TB spoons cinnamon
• 1 1/2 TB spoons sugar
• 1/2 teaspoon vanilla
Icing:
• 1/4 cup unsalted butter, room temperature
• 1/4 pound cream cheese, room temperature
• 1 cup powdered sugar
• 1/2 TB spoon lemon juice
Directions:
• 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.
