2 tsp instant dried yeast
1 tsp salt
600g baker’s flour
250g brown sugar
25g Dutch cinnamon
5g lemon zest
50g cream cheese
1/2 tsp vanilla essence
Heat milk and butter at 50°C Speed 2 for 3 minutes.
Add remaining dough ingredients and mix at Speed 3 for 15 seconds.
Knead for 8 minutes dough function.
Transfer dough to a lightly floured TM Essentials Non-Stick Silicone Mat.
Wrap dough lightly to protect it from drying out and giving it room to rise.
Rest the dough in the oven set to 30°C (defrost setting) for 15 minutes.
Punch down and roll out to a large rectangle – the size of the Baking Mat.
Add all filling ingredients to the TM Bowl. Mix at Speed 4 for 30 seconds.
Spread the filling over the dough.
Roll the dough and cut into 12 strips using a dough cutter or silicone spatula.
Cover and let rise for 1 hour in the oven set to 30°C (defrost setting).
Remove from oven and preheat oven to 180°C.
Bake for 15-20 minutes until golden.
While the rolls bake, mill the sugar and lemon rind at Speed 9 for 15 seconds with the TM Basket in place.
Add remaining icing ingredients and mix at 60°C, Speed 2 for 5 minutes.
Spread icing on rolls as soon as they are removed from the oven.
Music: clapandyell – Bensound.com