Name: Small Batch Cinnamon Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 rolls
Ingredients: 1 cup plus 1 tablespoon (5 ⅓ oz / 150 g) all-purpose flour; 1 tablespoon granulated sugar; ¾ teaspoon instant yeast; ¼ teaspoon salt; 1 large egg yolk, at room temperature; ⅓ cup (2 ½ fl oz / 80 ml) whole milk, lukewarm; 2 tablespoons (1 oz / 28 g) butter, melted and slightly cooled; 2 tablespoons (1 oz / 28 g) butter, softened; ⅓ cup (2 oz / 57 g) dark brown sugar; 1 teaspoon ground cinnamon; ¼ cup (2 oz / 58 g) cream cheese, softened; ½ teaspoon vanilla extract; ⅔ cup (2 ⅔ oz / 76 g) powdered sugar, sifted

Method

7 steps

Whisk the flour, sugar, yeast and salt in a medium bowl. Whisk the egg yolk, milk and melted butter together, then stir into the flour until a thick, sticky dough forms.
Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Place in a lightly greased bowl, cover with cling wrap and a kitchen towel, and let rise in a warm place for 1 ½ to 2 hours, until doubled.
Stir the softened butter, brown sugar, cinnamon and salt into a paste. Set aside.
Grease and line a 6-inch (15 cm) round baking dish with parchment. Roll the dough into a 5 x 15 inch (13 x 38 cm) rectangle. Spread the filling almost to the edges, roll up tightly from a short end, and cut into 4 rolls with a serrated knife. Place cut-side up in the dish.
Cover and proof in a warm place 1 ½ to 2 hours, until doubled. Overnight option: cover and refrigerate overnight, then proof in a warm place 2 to 2 ½ hours the next morning.
Preheat the oven to 375°F (190°C). Brush the rolls with egg wash and bake about 20 minutes, until golden brown. Cool 10 minutes.
Whisk the cream cheese, butter and vanilla until smooth, then mix in the powdered sugar. Spread over the warm rolls.

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