Cinnamon rolls with cream cheese frosting

Warm the milk, no more than 110F or it kills the yeast; add sugar and a packet of active dry yeast.

Wait until the yeast forms a bubbly foamy layer on top of the milk.

Mix melted butter, salt and room-temperature eggs; add the milk and yeast mixture; add flour gradually.

Knead the dough 8 minutes into a round ball.

Heat the oven on its lowest setting about 15 minutes, turn it off, and rise the dough inside until doubled in size.

Roll the dough to roughly a quarter of an inch; spread butter over the whole surface; sprinkle the brown sugar and cinnamon mixture.

Roll it up and cut into rolls an inch to just under an inch thick.

Butter a baking dish with walls and place the rolls in it.

Make the cream cheese frosting: butter, powdered sugar, vanilla, sour cream and a pinch of salt (made the day before).

Bake at 200C for 20 to 25 minutes, judging by colour: not too light, not too golden.

Spread the cream cheese frosting on top.