Cinnamon Bun

Mix half of the flour and yeast in a bowl. In a small saucepan, combine milk, 75 grams of butter, white sugar, and 0.5 teaspoon of salt over medium heat until the temperature reaches 48–50 degrees.

Add eggs and milk mixture to the flour mixture and mix with a mixer on low speed for 30 seconds. Then gradually add the remaining flour and knead the dough.

Transfer the dough to a floured surface and knead until smooth and elastic for 5-10 minutes. Place the dough in a greased large bowl, cover with plastic wrap, and set in a warm place for 15 minutes.

Meanwhile, mix brown sugar and cinnamon in a small bowl.

Roll out the dough into a rectangle approximately 45x50 cm. Spread 75 grams of softened butter on the dough and evenly sprinkle with a mixture of sugar and cinnamon.

Tightly roll the dough into a 45 cm long roll. Cut it into twelve equal buns. Take a baking dish about 22x33 cm, grease it with butter, and tightly arrange the buns. Cover with plastic wrap or a kitchen towel and place in a warm place to rise for 45 minutes.

Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes.

Preheat the oven to 200 degrees and bake the spaced rolls in the middle of the oven for about 15 minutes or until they are golden brown.

While the buns are baking, mix cream cheese, 55 grams of butter, powdered sugar, vanilla extract, and a pinch of salt with a mixer until fluffy.

Leave the baked rolls for 15 minutes to cool slightly.

Then apply glaze on them.