Making Cinnamon Rolls

• Whisk together the flour, granulated sugar, and salt in a bowl until well combined.
• Incorporate the butter by adding softened butter and mixing well with two forks or your hands.
• Activate your yeast by whisking the warm milk and instant yeast in another bowl, allowing it to rest for 5 minutes.
• Combine wet and dry ingredients using a dough hook at low speed or knead by hand.
• Knead briefly by hand on a lightly floured surface for 1 to 3 minutes.
• Let it rise! Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 1.5 hours.
• Mix your filling by combining brown sugar, cane sugar, and cinnamon in a bowl.
• Shape the dough by rolling it out onto a floured surface to form a large rectangle.
• Spread the butter evenly across the rectangle of dough.
• Sprinkle the filling evenly on the dough, then gently press it down.
• Roll it up tightly, starting from the bottom, to make a snug log shape.
• Slice the log into 5 cm thick segments.
• Prepare your baking dish by greasing it and lining with parchment paper.
• Let rise again at room temperature for 30 to 45 minutes.
• Bake in a preheated oven at 175°C (350°F) for 17 to 20 minutes.
• Glaze the rolls by beating the cream cheese, then mixing in powdered sugar and milk until smooth.