Cinnamon rolls

## Irresistible Cinnamon Rolls: A Sweet Delight

Cinnamon Rolls

Irresistibly fragrant and soft cinnamon rolls serve as an ideal dessert for any occasion, particularly popular during the Christmas season. This exceptional recipe features remarkably soft dough. While the preparation is straightforward, it is essential to allow the dough to rest, as is customary with many desserts. During this period, you can recharge and prepare to continue crafting this delightful treat. Let us create them together by following the recipe.

Ingredients: simple, 90 min standing time, 12-13 rolls

Dough:

Filling:

Topping:

Preparation:

Take out of the refrigerator 30-60 minutes before: butter, Philadelphia and eggs, let them stand at room temperature, the butter should soften well.

Raising Yeast:

Mix dry yeast, 1 spoon of sugar with 250 ml lukewarm milk in a small bowl - let it stand for 10 minutes.

Dough:

In another bowl, mix flour, the rest of the beaten sugar with eggs, a pinch of salt, vanilla extract or lemon peel, and raising yeast with milk. To begin with, mix with a wooden spoon, then combine into a smooth compact dough by hand if you have a dough machine you can do everything directly with it!
When you have obtained a smooth and compact dough, form it into a ball - coat the tops of the dough with oil with the help of a brush.
Let the dough rest in bowl for 60 - 90 minutes to double in size, cover with a clean cloth - set aside in a warm place.
While the dough is standing , make the filling.

Cinnamon Filling:

In a small bowl add cinnamon, brown sugar and mix with spoon. Set aside.
When the dough has doubled in size, flour the work surface and knead the dough again by hand a little at a time, and with the help of a rolling pin make a rectangle a thickness 3 - 4 mm.
With the help of a brush, coat the surface of the dough with soft butter.
Then cover the entire surface evenly with cinnamon filling with help of spoon.
Carefully roll into a roll - cut into 3 cm thickness with a help of sharp of knife.
Place the rolls on a baking tray lined with baking paper. When you transfer the rolls, keep them upright and in the same shape as you cut them so that the filling does not fall out!
Cover the rolls with a clean cloth and let them rest for 30 minutes.

Baking:

Topping:

Beat the rest of the butter, Philadelphia cheese and powdered sugar with a mixer into a smooth cream.
Spread a spoonful of this topping on the ready and hot rolls and spread them with the help of a brush on all sides.
Let it sit for 5-10 minutes.
After that, enjoy the mouthfuls of this wonderful soft dessert.

Buon appetito!

NOTE:

I did not have an adequate baking dish at that time for baking. You will need room for 12-13 rolls, 33 x 25 cm dimension.
I made the dough in a dough machine, because it saves me a lot of time and I don't tire my hands. The dough was smooth and compact.
You can add more sugar to the dough if you like a sweeter dough, up to 20 g. In my opinion, this is quite enough, you shouldn't overdo it with a lot of sugar!
If you like the taste of cinnamon, add more cinnamon for 1 full spoon.
If you want less sweetness, add 80-100 g of powdered sugar for the topping, I added 120 g.
It is very important that the butter is soft before starting to make this dessert. This also applies to eggs and cheese.
Keep the rolls in a cold place, covered in an airtight box for up to 5-6 days.
You can reheat them a little if you want them warm in the microwave or in the oven.