• 5 cups (750g) village flour (or strong bread flour)
• 1/2 cup (115g) sugar
• 1 teaspoon (3g) cardamom
• 1 teaspoon (8g) salt
• 1/3 cup (85g) lukewarm water
• 1/3 of the package (80-85 g) unsalted butter, at room temperature
For the Filling
• 1/2 package (125g) unsalted butter, at room temperature
• 2 tablespoons (20g) cinnamon
• 1 1/2 cups (255g) soft brown sugar (Light Brown Sugar)
For the Icing
• 2 packages (400g) cream cheese
• 5 tablespoons (100g) powdered sugar
• 1/3 cup (85ml) milk
METHOD
For the Dough:
1. In the mixer bowl, place the milk and add the yeast. Stir and let the mixture rise for about 10-15 minutes (bubbles will form on the surface). Then, add the eggs, flour, sugar, cardamom, salt, water, and mix on low speed with the dough hook. Set the mixer to medium speed and knead well for 10 minutes. Add 1 tablespoon of butter at a time and continue beating. Form a ball with the dough, cover it, and let it rise for 1.5 - 2 hours.
For the Filling:
1. In a bowl, mix the cinnamon and sugar. Place the dough on your work surface and roll out a large sheet measuring 40x48cm and 1cm thick. Spread the surface with the butter. Sprinkle evenly with the cinnamon-sugar mixture. Cut 12 strips, about 4cm wide. Roll up each strip to form the cinnamon roll. Line 2 rectangular baking pans (22x28cm) with parchment paper and place 6 cinnamon rolls in each, leaving a little space between them as they will rise. Once all the cinnamon rolls are done, cover them and let them rise for 1 hour. Bake in a preheated oven at 180°C for 25 minutes or until golden brown.
For the Icing:
1. In a bowl, mix all the ingredients and spread them over the warm cinnamon rolls!
