After these minutes, the dough should have doubled its volume, then returned it to the floured surface and extended the dough, making a rectangle of about 30×60 centimeters approximately. The dough of the cinnamon rolls should not be too thin.
Next, spread the filling ingredients over the dough. First, the slightly melted butter, then the brown sugar, then the white sugar, and finally the cinnamon. The filling quantities can vary according to taste, and you can also include a little chocolate.
Finally, roll the dough slightly tightly and form a cylinder or log. Next, cut rounds of about 4 centimeters wide, you should get about 30, but this may vary depending on the thickness you want to give the cinnamon rolls.
Arrange the cinnamon rolls on a tray or in a container and let them rest covered with a cloth for about half an hour to rise. Meanwhile, preheat the oven to 180º.
To cook the cinnamon rolls, do not put them in the oven all at once, but cook them 10 times. Place the rolls in the center of a greased baking pan and bake for about 15 minutes or until golden brown. Let stand until they come to room temperature.
Mix the powdered sugar with the milk and vanilla extract or butter to make the glaze. Change the amount of milk to make the cinnamon roll icing more or less creamy. Decorate each roll with this cream, garnishing with vertical strips or a spoonful in the center, let stand harden, and enjoy.
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