Milk Bread Cinnamon Rolls

Ingredients

• Dough for 6 large cinnamon rolls:
  
• 265ml milk (lukewarm)
• 1 pinch of salt
• 0.5 cube of yeast (21g) or a bag of dry yeast (7g)
• 600g flour
• 80g sugar (alternative)
• 100g soft butter
• 2 eggs
• Filling:
• 120g soft butter
• 200g brown sugar
• 15g cinnamon
• 1 Tonka bean (grated)
• 2g nutmeg
• 5g cardamom
• Miscellaneous:
• 150ml milk (set aside)
  
• Frosting:
• 85 g cream cheese (soft)
• 14 g unsalted butter (soft)
• 120 g powdered sugar
• A dash of vanilla paste or extract
•  

Instructions

Briefly dissolve the yeast and sugar in lukewarm milk and mix with flour, salt and eggs in a blender. Finally, add the soft butter. Leave the dough to rise for 1 hour at room temperature. Then roll out to about 0.5 cm thick. Mix the ingredients for the filling, spread on the dough and roll up. I use a thread to cut them so that the cinnamon rolls keep their shape and are not pressed together.
Place the snails in a baking dish and bake in the oven at 180 degrees. After about 10 minutes, pour about 75 ml of milk between the cinnamon snails and bake for a further 8 minutes. Pour another 75 ml of milk next to the snails and bake for a further 2 to 4 minutes until golden brown. Remove from the oven and allow to cool.
During this time, the cinnamon rolls will absorb the remaining milk - so don't worry if the milk isn't completely absorbed right away.