Cinnamon Rolls

For the dough:
In a sauce pan, add milk and heat but do not let it boil. Remove from heat and add yeast, butter, sugar, vanilla powder and whisk. When butter is completely melted, add water and egg. Mix.

Transfer mixture to a bowl and add 2 cups flour. Whisk until smooth. Add salt. Add another cup of flour and knead the dough with your hands. Start gradually adding flour until a soft dough is formed that slightly sticks to your hands. Wrap the bowl in plastic and let it double its size, almost 1 hour.

For the filling:
In a small bowl, add butter and melt in the microwave. Add cinnamon, vanilla and sugar. Whisk until sugar dissolves. If you don’t have a microwave, use a small sauce pan. Set aside.

Preheat oven to 50ºC (120ºF).

Transfer dough to a floured work surface. Sprinkle flour on top and with a rolling pin, roll into a rectangular shape, about 50cm x 25cm (10 x 20 inches). Use your hands as well. Spread filling all over the dough. Start rolling dough lengthwise, and with a sharp knife, cut into about 15 pieces.

In medium baking pan, sprinkle sugar and cinnamon and place rolls, positioning them next to each other tightly. Sprinkle sugar and grated nuts on top. Place in the oven until rolls double in size.

When rolls have doubled in size, raise oven temperature to 180ºF (355ºF) and bake for 25–40 minutes or until golden brown and crusty on top.

For the glaze:
In a bowl, add milk and microwave for 10 seconds. Add sugar, butter, vanilla powder and whisk until fluffy and tight. Once rolls are out of the oven, let cool for 10 minutes. Spread cream over rolls. It will slowly melt and wonderfully glaze the rolls.