Cinnamon rolls with cream cheese icing

Break and beat the eggs, then weigh without shells. Mix with the lukewarm milk, flour, 74 g butter, salt, white sugar and yeast. Knead until smooth and supple. Use some oil to coat the bowl, cover and let the dough almost double, up to 2 hours depending on room temperature.

Oil the worktop and baking dish with the remaining oil. Roll the dough into a rectangle. The family-size guide is 40 × 53 cm. Spread with the reserved 74 g butter, then the brown sugar mixed with cinnamon. Roll from a short side and cut slices about 33 mm thick.

Arrange cut-side up in the dish. 23 × 33 cm suits the family-size guide. Cover and let almost double, about 30 min. Heat a conventional oven to 205 °C. Bake for about 17 min, until golden and cooked through at the centres.

While the rolls bake, beat the cream cheese with the 57 g butter reserved for the icing, icing sugar and vanilla. Let the rolls cool for about 10 min, spread with the icing and serve. Refrigerate covered leftovers.