Warm milk to 40 Celcius in a microwave (medium for 30 seconds).
Pour instant yeast onto milk, stir and let it activate for a few minutes
In a mixing bowl, add in bread flour, salt, sugar, both egg and egg yolk. Add in warm milk with yeast. Using a dough hook on a kitchen aid mixer, mix on low speed for 2 minutes or till it looks like it has come together.
Add in softened butter into the dough, knead for 10 minutes. Do a window pane test if you're not sure if the dough is ready.
Pour dough out into a clean surface, shape into a nice dome shape. Put it back into a mixing bowl or clean bowl. Cover and let it do its first proofing for 1 hour or till double in size. Make cinnamon sugar and cream cheese icing while waiting.
When it's ready, punch the dough down using your fist to degas it. Pour dough out onto a clean surface using a flat spatula. Dust a bit of flour on your hands if the dough is tacky but my not be necessary.
Use a rolling pin to roll the dough into a rectangular shape measuring 14" x 10"
Spread softened butter (in the cinnamon sugar ingredients list)
Spread cinnamon sugar on the butter and pat down lightly.
Use a spatula, gently lift the bottom part and roll upwards into a swiss roll. Gently tuck the dough as you roll to create a tight roll. Pinch and seal the bottom
Divide into 9 pieces. Cut with a knife or spatula. Fit into a 9" square pan lined with parchment paper and cover. Set aside for 30-45 mins for the second proofing. At the 30 minute mark, preheat oven to 175 celcius.
Bake for 22 minutes.
Remove from oven and let it cool. Remove from pan, spread cream cheese icing on top when the cinnamon roll is no longer hot.
Mix cinnamon and sugar together. Set aside
Make sure butter is softened, NOT melted
Cream Cheese Icing
Making sure the cream cheese is softened, use a hand mixer and mix everything together till it looks creamy.
Cover the bowl and set in the fridge till ready to use.
Recipe from http://thesweetspot.com.my
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