Weissman Cinnabon Rolls

Ingrédients

500g AP flour

107g granulated sugar

6g salt

Rub in 84g butter

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235g lukewarm milk

7g yeast

2 eggs + 1 egg yolk

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Mix in stand mixer

Greased bowl covered. Rise double.

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225g brown sugar

14g muscovado sugar (or add molasses?)

17g cinnamon

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84g Softened butter

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Roll out dough to about 27 inch rectangle. Quarter inch thick. Spread butter, top with sugar mixture. Roll up and cut into 12 2 inch rounds. Butter baking dish and put rolls in, cover and rise to 11/2 size.

190C 15 to 20 mins

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Vanilla bean cream cheese glaze

115g cream cheese

90g icing sugar

Whip cheese, add sugar add

Vanilla

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Drizzle over still warm rolls