Cinnamon Rolls

In warm milk add yeast and butter, keep aside to activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir. Add in flour 1/2 cup (68 g) at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball.

Rinse your mixing bowl out, coat it with canola oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size. After that, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1/2 - 1 Tbsp cinnamon (to taste).

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife cut the dough into 1.5 - 2 inch sections and position in a well-buttered muffin tray. Brush with butter (melted) and cover with plastic wrap. Let it rise again while you preheat the oven to 180 degree centigrade.

Once the oven is hot, bake rolls for 10-15 minutes or until slightly golden brown. While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.

Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately.