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Cinnamon Rolls

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 60 minutes
Yields: 8 
For the dough
¾ cup warm milk 
2 ¼ teaspoons quick rise or active yeast
¼ cup granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup unsalted butter, melted
3 cups flour, plus more for dusting
3/4 teaspoon salt

For the filling
2/3 cup dark brown sugar (light brown sugar also works)
1 ½ tablespoons ground cinnamon
¼ cup unsalted butter, melted
For the cream cheese frosting
200g cream cheese, softened
3 tablespoons unsalted butter, softened
¾ cup icing sugar
½ teaspoon vanilla extract
4 scoops Dose & Co Vanilla Collagen Creamer 
Warm milk to in a microwave safe bowl and microwave for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into an approximate 35x25cm rectangle. Brush melted butter over dough, leaving a 1/2 cm margin at the far side of the dough.
In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough. 
Tightly roll dough up, starting from the shorter side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 2cm sections with a serrated knife. 
Place cinnamon rolls in a lined baking pan or round cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. Preheat oven to 175c.  Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle.  Allow them to cool for 5-10 minutes before frosting.
To make the frosting:
In the bowl of an electric mixer, combine cream cheese, butter, icing sugar, collagen creamer and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. 
*recipe adapted from a family favourite


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