The 2 Planners

450g Flour
1 tsp Salt
1 tsp Cinnamon
1 Pinch Grounded Nutmeg
50g Light Brown Sugar
5g Dry Bakers Yeast (or 15g fresh bakers yeast)
120g Sour Cream
120mL Milk
1tbsp Vanilla
1 Large Egg
90g Butter
50g Granulated Sugar

4 tbsp Light Brown Sugar
4 tbsp Cinnamon
80g Butter (at room temperature)

30g Butter
100g Cream Cheese
1 Pinch Salt
1 tsp Lemon Juice
1 tsp Vanilla
1 tbsp Milk (+ if necessary)
200g Powdered Sugar

Recipe:

1. Let’s start with the dough: mix all the dry ingredients (add the flour, the brown, 2/3 of the granulated sugar, the cinnamon, the nutmeg and the salt) to the bowl of your mixer and whisk together until combined. 

2.In another bowl, add the wet ingredients (the melted butter, the milk, the sour cream, the egg, the vanilla extract, and the 1/3 of the remaining granulated sugar), whisk together until combined, and then heat until the mixture is about 35-37ºC. Set the mixture aside for 10 minutes, to activate de yeast.

3. Then, pour the warm liquid mixture into the dry and run the mixer, fitted with a dough hook, on medium-low for a few minutes.

4. Transfer the dough to a floured surface and knead until you have a smooth not sticky dough (add flour if necessary).

5. Place the dough in a large and oiled bowl. Cover with a cloth and left the bolt in a warm and cozy place for 3 hours. 

6.  Once the dough doubled in size is ready to roll. On a floured surface, roll the dough into a rectangle about half a centimeter thick. Move the dough as you go and add flour as needed to the work surface and your rolling pin. 

7. To make the cinnamon filling, in a small bowl add the butter to the brown sugar and the cinnamon, and whisk until you have a paste. With the help of a spatula, spread the cinnamon filling all over the dough.

8. Roll the dough tightly.

9. Cut the rolls into small and similarly sized pieces. Don’t cut the pieces too big, as the bought will rise up again and you will end up with huge cinnamon rolls. Place the rolls in an oiled baking dish (the baking dish should be large enough so the rolls are not touching), cover, and place in a warm place to rise for about 1 hour. 

10. Baked the rolls at 180ºC for 30 minutes.

11. To make the glaze, add the cream cheese and the butter (both at room temperature), the salt, the lemon juice, the vanilla flavor, and the milk to a bowl, and then whisk with a hand mixer until smooth. Finally, add the powdered sugar and mix until combined.

12. Once cool, add the glaze onto the cinnamon rolls and serve this magnificent Christmas delicacy.