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For the dough: In a small bowl, mix warm milk, dry yeast, and 1 tablespoon of sugar. Leave the starter in a warm place for 5-10 minutes until the yeast activates and forms a foamy "cap."
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In a large bowl (I use a hand mixer with dough hooks), combine flour, vanilla sugar, and salt. Mix well.
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Make a well in the center of the dry ingredients. Add two eggs, lightly beat them directly in the well, then incorporate them into the flour mixture.
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Add the softened butter and mix again until well combined.
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Pour in the activated starter and knead the dough for 5-7 minutes, using a mixer or by hand. It should become smooth, elastic, and easily pull away from the sides of the bowl.
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Cover the bowl with a clean towel or plastic wrap and leave it in a warm place for 1.5 hours to rise until doubled in size.
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For the filling: In a small bowl, mix softened butter, brown sugar, white sugar, and ground cinnamon. Rub well until you have a uniform paste. If the filling seems too thick, you can add a little cream.
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For the caramel: Mix all the caramel ingredients (softened butter, brown sugar, cinnamon, honey, vanilla sugar, cream, and salt) in a separate bowl until well combined.
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Spread the caramel evenly over the bottom of your baking dish (no parchment paper needed).
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For the frosting: Beat all frosting ingredients (softened butter, cold cream cheese, powdered sugar, and vanilla sugar) with a mixer until smooth and fluffy.
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For assembly and baking: Once the dough has risen, gently punch it down to release the air. On a lightly floured surface, roll out the dough into a rectangle approximately 30 by 45 cm, about 0.5 cm thick.
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Evenly spread the filling over the entire surface of the rolled-out dough, leaving a small border at one end.
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Tightly roll the dough into a log, starting from the long end closest to you.
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Cut the log into 12 equal pieces using dental floss or a sharp knife (floss gives a cleaner cut).
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Arrange the rolls, cut side up, on top of the caramel layer in your baking dish, leaving small spaces between them.
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Pour 100 ml of cream over and between the rolls.
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Cover the baking dish with plastic wrap and leave it in a warm place for 1 hour for a second rise.
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Preheat your oven to 180°C (350°F).
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Bake the cinnamon rolls for 30 minutes, or until golden brown. If the tops start to brown too quickly, cover the dish loosely with aluminum foil.
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Let the rolls cool in the dish for 10-15 minutes, then generously spread the prepared frosting over the warm cinnamon rolls. Serve immediately and enjoy!