@mysticahope: Yesss 🌀 Best Cinnamon Rolls — soft, fluffy, gooey center + cream cheese frosting that sells out fast. This recipe makes 12 big rolls in a 9x13 pan. Perfect for home + to sell. A. SOFT DOUGH This is what makes them pillowy, not dry. Ingredients - Milk: 240ml, warm like bath water ∼38°C - Sugar: 50g - Yeast: 7g / 1 packet instant yeast - Eggs: 2 large, room temp - Butter: 70g, soft - Flour: 480g bread flour or all-purpose - Salt: 1 tsp Method 1. Activate: Milk + sugar + yeast. Wait 5-10 min till foamy. 2. Mix: Add eggs, butter, flour, salt. Knead 8-10 min by hand or 5 min mixer till smooth and soft. 3. First rise: Cover. 1 hour in warm place till doubled. B. CINNAMON BROWN SUGAR FILLING Ingredients - Butter: 80g, very soft - Brown sugar: 180g packed - Cinnamon: 3 tbsp good cinnamon - Flour: 1 tbsp — stops it leaking out - Pinch of salt Method Just mix everything to a paste. C. CREAM CHEESE FROSTING The #1 reason people come back - Cream cheese: 120g, soft - Butter: 40g, soft - Icing sugar: 150g - Milk: 2-3 tbsp - Vanilla: 1 tsp - Pinch of salt — balances sweetness Beat till smooth. ASSEMBLY 1. Roll: On floured surface, roll dough to 40x30cm rectangle. 2. Spread: All the cinnamon butter paste to edges. 3. Roll tight: From long side into a log. Pinch seam. 4. Cut: Use dental floss/thread. 12 equal rolls ∼3cm each. 5. Second rise: Place in greased 9x13 pan. Cover 45 min till puffy. 6. Bake: 180°C / 350°F for 22-25 min. Tops golden but centers still soft. 7. Frost: While warm so it melts into the swirls.

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