Day 1

Prepare a leaven

• Mix in a bowl and cover:

  70g all purpose flour

  70g water

  70g starter

Dough

• Autolysis. Mix and knead:

  200g ripe leaven

  240 cold milk

  1 egg

  460g of all purpose flour
• Adding sugar and salt. Mix:

  100g brown sugar

  5g salt

  Knead small portions of sugar and salt into the dough. Cover the dough and rest for 10 minutes.
• Adding butter.

  80g of butter

  Cut it into small cubes. Knead small portions of butter into the dough. 
• Proofing. Proof the dough for 2 hours at 24-26C. Perform 2 coil folds every 1 hour.
• Put the dough into the fridge overnight.

Day 2

• Filling. Mix:

  100g brown sugar

  5g fine-grain salt
• Forming. Remove the dough from the fridge. Roll the dough into a rectangular form.
• Spread the coconut oil with a brush over the dough.
• Spread the filling over the dough.
• Dust the work surface with flour and roll the dough in a rectangular form. The dough thickness should be 5-10 mm.
• Spread the coconut oil using a brush over the dough.
• Roll the dough into a long sausage-form roll.
• Cut the roll every 3,5cm.
• Place the buns into the baking tray with parchment paper.
• Proof the cinnamon rolls for 1.5-2 hours, at 26°C.
• The icing.

  To make the icing, mix with a whisk blender:

  200 g cream cheese

  100 g cream

  60 g powdered sugar

  vanilla extract or pod
• Preheat the oven to 180°C for 25 minutes.
• Baking. Bake the cinnamon rolls at a temperature of 175°C for 25 minutes on the Convection cooking program.
• Remove baked buns from the oven and spread the icing over them.
• Let them rest for 15 minutes.