Professional cinnamon rolls topped with cream cheese icing

1. 1

   Scale all the ingredients

2. 2

   Cream the butter , sugar and salt for 3 min

3. 3

   Add the eggs gradually and continue to mix

4. 4

   Add the rest of the dry ingredients such as powder milk, bf, cf, yeast and give it a mix for less than a min

5. 5

   Add milk , continue to mix

6. 6

   Round the dough and place it in a greasy bowl don't forget to cover the bowl , let the dough relax and double in size foe about 1 hour and 15 min

7. 7

   Roll the dough after it doubled in size

8. 8

   Roll roll roll

9. 9

   Mix all the filling ingredients together

10. 10

    Add a little bit of water on the surface of the dough , then add all the amount of filling on the dough

11. 11

    Roll the dough again

12. 12

    Cut the dough

13. 13

    Place the dough in a cake pan , don't forget to butter the pan before placing your cinnamon rolls or you could use parchment paper

14. 14

    The cinnamon rolls at this point has to rest and double in size for about 30 min

15. 15

    Bake until they became golden brown on 350F

16. 16

    FOR THE CREAM CHEESE icing**** cream the cream cheese and butter for 3 min then add power sugar, vanilla extract give it a mix for 2 min then add heavy cream mix for another 2 in

* Per serving · 4 servings · Values may vary.

No additional tips available.