Cinnamon Rolls

Instructions

1. Mix the dry ingredients for the dough: whisk together 450 grams flour, 100 grams sugar, 8 grams instant yeast, 7 grams salt and 0.25 teaspoons baking soda until combined.

2. Add the wet ingredients and knead: melt 115 grams butter, then add it along with 115 grams milk and 225 grams Greek yogurt to the dry ingredients. Mix together, then knead until smooth — 15 to 30 minutes. It's ready when you can stretch a small piece thin enough to see light through it without tearing (the windowpane test).

3. Let the dough rise: cover the bowl with plastic wrap and leave it until the dough has doubled in size, about 90 minutes (best at 24-27 degrees Celsius).

4. In the meantime, make the filling: whisk together 172 grams butter, softened, 255 grams brown sugar, 22 grams ground cinnamon, 1 teaspoons ground nutmeg and 0.5 teaspoons salt, until light and fluffy. Leave the pecans out for now.

5. After ~90 min, turn the dough out onto a floured surface and roll it into a square. Spread the cinnamon filling right to the edges, then sprinkle over 172 grams pecans, chopped (optional).

6. Roll the dough up into a log. Cut it into rounds about 2.5 cm thick — use a sharp knife gently, or slide a length of dental floss under the log, cross the ends over the top and pull to slice cleanly.

7. Chill overnight: arrange the rounds in a baking dish, cover with foil, and refrigerate for 12 to 24 hours.

8. Make the frosting: whisk 172 grams cream cheese, 15 grams vanilla extract and 210 grams powdered sugar together until light and creamy. Set aside until the buns are baked.

9. Bake covered: bake at 180°C with the foil still on for 45 minutes.

10. Bake uncovered: remove the foil and bake for another 15 minutes, until golden on top.

11. Frost and serve: Spread the frosting over the buns while they're still warm, then serve.