Brown Sugar Cinnamon Rolls

Begin by dissolving the yeast and a small portion of the sugar in warm milk, then wait for foam to appear on the surface. Knead that mixture with bread flour, the remaining sugar, egg, and melted butter until the dough becomes smooth and elastic. After a 60-minute first proof, it should be doubled and ready to roll into a 35 by 25 cm rectangle. Spread the remaining butter evenly over the sheet, mix the brown sugar with ground cinnamon, and distribute the filling to the edges so each spiral receives a similar amount. Roll tightly from a long side, cut the cylinder into 8 pieces, and arrange them cut-side up with room to expand. A 30-minute second proof gives the shaped rolls their final rise before baking at 180C. In the oven, the brown sugar melts with the butter into a dark, sticky layer and carries cinnamon through the coil. Remove the rolls when their tops are golden, cool for 5 minutes, and spread softened cream cheese over the warm surface. The cheese loosens slightly from the heat and adds a fresh tang to the deep sweetness of the filling.