Lazy Cinnamon Rolls but Better Than Bakery 👑 #cinnamonroll #baking #lazy Ingredients: Dough: * 3 cups all-purpose flour, spooned and levelled * 2 teaspoons instant yeast * 3 tablespoons granulated sugar * 1 teaspoon salt * 1 cup warm milk * 3 tablespoons butter, melted and cooled until warm Cinnamon filling: * 3 tablespoons butter, softened for the paste method or melted and cooled for brushing * ½ cup packed brown sugar * 1 tablespoon ground cinnamon Cream pour: * 6 tablespoons heavy whipping cream (90 ml), lukewarm Cream cheese frosting * ½ cup full-fat block cream cheese (113 g), softened * 2 tablespoons butter (28 g), softened * ¾ cup icing sugar (90 g) * ½ teaspoon vanilla extract Instructions 1. Mix and rest. Stir the flour, instant yeast, sugar, and salt together. Add the milk and melted butter. Mix for 3 minutes. Cover for 10–15 minutes, 2. Fill. Roll the dough into a 12 × 16-inch rectangle. Mix the filling into a paste and spread it over the dough, leaving the far short edge bare. Alternatively, brush with melted, cooled butter and sprinkle with the cinnamon sugar. 3. Shape. For more spirals, start at the short 12-inch edge and roll away from you to make a 12-inch log. Cut into six 2-inch pieces. Gently cup each roll to round it, tuck the loose end underneath, and place spiral-side up in 2 rows of 3 in the buttered pan. 4. Rise. Cover for 60–120 minutes, until pillowy. A gentle press on the dough should spring back slowly and leave a slight dent. 5. Bake. Pour the lukewarm cream around the rolls. Bake on the middle rack at 350°F (175°C) for about 25–35 minutes. For a dark metal pan, use 325°F (165°C) and allow extra time. If the tops turn light golden before the centre dough is set, cover loosely with foil. 6. Frost. Beat the butter and icing sugar together, then briefly mix in the cream cheese and vanilla. Spread on fully cooled rolls for a thick frosting that stays in place. - @ghazalbardy