Add all ingredients to the dough kneader and knead at low speed for approximately 5 minutes, plus 7-8 minutes at high speed. Dough’s temperature should be at 26-27°C. Cover the dough and leave it on the counter to rest for 10 minutes.

Filling:  Mix 400g of brown sugar with 170g of FAMA butter 82% (room temperature) in the mixing bowl with the flat-beater.

Cream cheese glaze: Place 200g of icing sugar, 150g of cream cheese, 80g of FAMA butter 82% (room temperature), 50g of milk in a jar and blend them using a hand blender until smooth.

Cinnamon rolls: Use 750g of the dough and roll out at 30X40cm and ½cm thick, using either a rolling pin either a puff pastry roll out machine. Place 150g of the filling in the surface of the dough and roll it. Cut the roll into 5-6cm pieces and place them in a 30X40cm baking tray with a baking paper and proof them at 30°C for approximately 20 minutes. Bake in a pre-heated rack oven at 200°C  (high) and at 170°C (low) for about 20 minutes.

After baking, cover with the cream cheese glaze.