Ingredients

Dough

• 500 g wheat flour
• 10 g instant dried yeast (1.5 small packets)*
• 50 g sugar
• 0.5 teaspoon salt
• 250 ml warm milk
• 2 eggs
• 70 g butter
• for brushing: 1 egg

Filling

• 70 g butter
• 0.5 cup cane sugar
• 1 tablespoon vanilla sugar
• 2 tablespoons ground cinnamon

Glaze

• 125 g cream cheese (e.g. Philadelphia, Twój Smak)
• 50 g butter
• 50 g powdered sugar
• 1/2 cup walnuts (optional)

Preparation

1. Remove ingredients from the refrigerator earlier and warm to room temperature. The butter must be soft (for both the dough, filling and glaze).
2. Pour flour into a mixer bowl or large bowl. Add instant dry yeast (or add a starter made from fresh yeast*) plus sugar and salt. Mix.
3. Add warm milk (not hot!) and eggs and begin slowly kneading the dough (with mixer hook) on minimal speeds. You can also knead by hand.
4. Then, while continuing to knead the dough, gradually add soft butter piece by piece.
5. Now knead the dough for about 15 minutes, until it is smooth and springy. Cover with a cloth and set aside for at least 1 hour to rise in a warm place.
6. After this time, place the dough on a work surface or counter sprinkled with flour and knead briefly to remove air bubbles. Divide the dough into 2 parts and each gently roll out into a rectangle about 30 x 30 cm.
7. Brush the dough sheets with very soft (but not melted!) butter, sprinkle with cane sugar, vanilla and cinnamon.
8. Roll the dough into rolls along the longer edge and cut each one across into 8 pieces. Place in a rectangular baking dish (about 22 x 33 cm) lined with parchment paper. Set aside for about 20 minutes to rise.
9. Preheat the oven to 180 degrees C. Gently brush the tops of the rolls with beaten egg and bake until golden for about 20 minutes. Remove from the oven.
10. Beat cream cheese with soft butter and powdered sugar with a mixer for about 2-3 minutes into a fluffy cream. Decorate the rolls with cream, for example by piping it through a hole made in the corner of a bag. You can sprinkle with chopped walnuts.