Homemade Cinnamon Rolls (โฮมเมดชินนาม่อนโรล)

1.Prepare the dough by gently heating the milk until it begins to simmer. Remove from heat, measure 80 ml of milk, and pour it into a mixing bowl.

2.Mix the remaining milk with 35 g of flour in the pot and cook over low heat, whisking constantly, until the flour is cooked.

3.Add the mixture to the bowl with the milk, then add cold water and egg, whisking until smooth.

4.Add flour and yeast, then use a dough hook on low speed to combine until the dough comes together. Cover the bowl with a cloth and let it rest for 5 minutes.

5.Add sugar and salt, then continue kneading on low speed for 15 minutes. Meanwhile, leave butter on a countertop to come up to room temperature.

6.Gradually add butter to the dough, kneading after each addition until incorporated. Continue kneading until the dough is smooth and pulls away from the sides of the bowl, about 15-20 minutes.

7.Lightly dust with flour, shape the dough into a smooth ball, and place it in a greased bowl. Cover with cling film and rest at room temperature for 1 hour, then refrigerate overnight.

8.To make the filling, blend brown sugar, cinnamon, Biscoff biscuits, and salt. Add butter and mix until combined.

9.Take the dough out of the fridge, punch it down, and lightly dust with flour. Roll it into a 22 x 12-inch rectangle with the longer side facing you.

10.Spread the filling evenly over the dough, then roll tightly from the longer edge into a 22-inch log.

11.Use a thread or floss to slice the ends slightly and divide the remaining roll into 16 equal pieces.

12.Prepare a 12x12-inch tray lined with parchment paper and arrange the rolls in four rows of four. Cover with foil and proof for 1 hour.

13.Preheat the oven to 180°C on conventional settings. Bake the rolls covered with foil for 15 minutes, then uncover and bake for another 20 minutes.

14.For the cream cheese frosting, beat cream cheese, butter, and vanilla extract until smooth. Add icing sugar and mix, adjusting the consistency with milk if needed.

15.Allow the cinnamon rolls to cool for 10 minutes, then spread the frosting generously over the top. Serve warm or at room temperature.