Lazy Cinnamon Rolls

Passos6

1. 1

   Pas 1. Mix and rest dough

   12m 30s

   Stir the flour, instant yeast, sugar and salt together. Add the milk and melted butter, mix for 3 minutes, then cover and rest for 10–15 minutes.

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2. 2

   Pas 2. Fill the dough

   Roll the dough into a 12 × 16-inch rectangle. Mix the brown sugar, ground cinnamon and softened butter into a paste and spread it over the dough, leaving the far short edge bare.

   Alternatively, brush the dough with melted, cooled butter and sprinkle with the cinnamon sugar.

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3. 3

   Pas 3. Shape the rolls

   Starting at the short 12-inch edge, roll the dough away from you into a 12-inch log. Cut into six 2-inch pieces, gently cup each roll to round it, tuck the loose end underneath, and place spiral-side up in 2 rows of 3 in the buttered pan.

4. 4

   Pas 4. Let rolls rise

   1 h 30 min

   Cover and let rise for 60–120 minutes, until pillowy. A gentle press on the dough should spring back slowly and leave a slight dent.

5. 5

   Pas 5. Bake the rolls

   30 min

   Pour the lukewarm cream around the rolls. Bake on the middle rack at 350°F (175°C) for about 25–35 minutes.

   For a dark metal pan, use 325°F (165°C) and allow extra time. If the tops turn light golden before the centre dough is set, cover loosely with foil.

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6. 6

   Pas 6. Frost the rolls

   Beat the butter and icing sugar together, then briefly mix in the cream cheese and vanilla. Spread on fully cooled rolls.

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