Wander & Wonder

Yield: 10

Prep time: 2 hours, Cook time: 1 hour

I N G R E D I E N T S

DOUGH:

• 3/4 cup whole milk
• 2 1/4 tsp quick rise active yeast
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk
• 1/4 cup unsalted butter, melted
• 3 cups flour
• 3/4 tsp salt

FILLING:

• 2/3 cup brown sugar
• 2 tbs cinnamon
• 1/4 cup unsalted butter, softened

FROSTING:

• 1 brick cream cheese (300g, 8oz)
• 3/4 cup powdered sugar
• 1/2 tsp vanilla

R E C I P E

1. Put the milk in a bowl and warm it in the microwave for 40 seconds.
2. Transfer the milk to the bowl of your stand mixer. Sprinkle the yeast on top. Add in sugar, egg, egg yolk, melted butter and mix well.
3. Stir in flour and salt. Dough will start to form. Keep mixing for 8 minutes. The dough should form a slightly sticky ball.
4. Add some oil into the bowl and cover with a towel. Allow to rise for 1 hour 30 minutes.
5. Roll out the dough on a flat surface. Spread the softened butter onto the surface. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mmixture over the buttered dough. Pat down with your hands.
6. Tightly roll the dough into a log and cut into 10 pieces. Place the pieces into a baking pan. Cover with a towel and let it rise another 30-45 minutes.
7. Preheat the oven to 350°F and bake for 20-25 minutes. The rolls should be light golden in color.
8. While the rolls are in the oven, mix the cream cheese, powdered sugar, and vanilla in your mixer.
9. Remove the pan from the oven and immediately spread the frosting on top.
10. Let cool 5-10 minutes and enjoy!

T I P S

• Give yourself plenty of time to make this recipe. Somehow, I always forget how long it takes to make these and end up finishing at 11pm.

This recipe may be long, but trust me it is worth it! The recipe is relatively simple to follow and I find that the cinnamon rolls taste even better than the store-bought ones.