Cinnamon rolls taste perfect with spicy tea and will warm you up even on the coldest afternoon.

Ingredients:

Dough:

• 2 1/2 cups all-purpose flour
• 2 teaspoons instant yeast
• large pinch of salt
• 1/4 cup sugar
• 2 tablespoons melted butter
• 1/2 cup milk
• 1 egg at room temperature

Filling:

• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 2 tablespoons melted butter

Frosting:

• 200g Philadelphia cream cheese
• 2 tablespoons very soft butter
• 1 heaping tablespoon powdered sugar
• beaten egg for brushing

Mix the flour with yeast, salt, and sugar. Add milk, egg, and melted butter, mix and knead into a soft dough. Place in a flour-dusted bowl, cover tightly, and set aside for 1.5 hours until it doubles in volume.

Roll out the risen dough into a 30x40cm rectangle and brush with melted butter. Mix brown sugar with cinnamon and cardamom, then sprinkle it evenly over the surface of the greased dough.

Roll the dough into a log along the longer side, then cut the dough into slices about 2cm thick. Place the slices in a greased springform pan – there should be about a 1cm gap between them, as the dough will rise.

Cover the springform pan with foil and set aside for 30 minutes until the cinnamon rolls rise. In the meantime, prepare the frosting: mix the cream cheese with butter and powdered sugar until it becomes a velvety, smooth mass.

Before placing the cinnamon rolls in an oven preheated to 180°C, brush them with a beaten egg. Bake for 25 minutes. After baking, let them cool slightly and spread with the cream cheese frosting.