Cinnamon Rolls
440g flour
2 tbsp (30g) sugar
1 tsp (5g) salt
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 tsp (5g) sugar
80 ml lukewarm milk
2 eggs
160 ml lukewarm milk
stir to combine
56g butter, melted
knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl
add extra flour, up to 60g if it seems too soft
let it rest for 10 minutes
... meanwhile
70g butter, room temperature
100g packed light brown sugar
2 tbsp (13g) ground cinnamon
stir to combine
dust with flour
roll the dough into a 30x45cm rectangle
spread butter cinnamon mixture
seal the seam with water
cut into 12 equal sizes pieces
place on a parchment paper lined 23x33cm tray with 2 cm distance between them
cover with plastic wrap
let the rolls rise in a warm place for about one hour, until doubled in size
bake in a preheated 180°C oven for about 15-20 minutes until lightly browned
120g powdered sugar
1 tsp (5g) vanilla extract
30 ml milk
serve warm