For the dough:
- 200 ml Milk
- 50 g Butter
- 450 g Flour, possibly a little more if needed
- 1/2 tsp Salt
- 70 g Sugar
- 1 Egg
- 1 cube fresh yeast
For the filling:
- 50 g butter, soft
- 130 g Sugar, brown
- 2 tsp Cinnamon
- 100 g Cream cheese
- 30 g Butter
- 100 g powdered sugar, sifted
- 4 drops Vanilla essence.
Putting it all together:
Heat the milk and butter briefly until the butter has melted.
Add in 450 g of flour, salt, sugar, and egg in a bowl.
Make a well in the flour and crumble in the yeast.
Pour in the milk and knead everything from the well outwards into a smooth dough. If the dough is still too sticky, gradually add only enough flour until it is easy to work with.
Cover and let rise in a warm place for 1 hour.
Roll out the dough into a rectangular shape and brush with the butter. Mix sugar and cinnamon and sprinkle on top, leaving no edge. Roll up from the long side and cut into 2 - 3 cm thick slices. Place in a greased dish (e.g. a baking dish) with the cut side down and cover and let rise for another 30 minutes.
Mix all the ingredients for the glaze. If it seems a little too thick, add a little milk - but it should not become too runny. Of course, you can also make a normal glaze of milk and powdered sugar if you like, but this one gives the recipe a special kick.
Bake the rolls in a preheated oven at 180 °C top/bottom heat for about 15 - 20 minutes. Spread the glaze on the warm rolls and serve.
Personally, I like them best warm, but you can also eat them cold.