Small batch cinnamon rolls with cream cheese frosting

Combine all-purpose flour, instant yeast, salt and a little sugar.

Whisk slightly warmed milk, melted butter and an egg yolk together; warm milk activates the yeast.

Mix wet into dry with a spatula or a big fork; gather the slightly sticky dough.

Knead on a lightly floured counter about 5 minutes, without ripping the dough, until smooth and tighter.

Proof in a lightly greased bowl covered tightly with cling wrap and a tea towel, about an hour and a half, up to two.

Mash room-temperature salted butter, cinnamon, brown sugar and salt by hand into a thick paste; keep at room temperature.

On a well-floured surface, roll the dough to about 5 by 15 inches; let it relax if it pulls back.

Spread the soft (not melted) filling almost to the edges.

Roll up from the short side with no gaps, ending seam down, to a log about 6 to 7 inches.

Cut in half and each half in half with a serrated knife, sawing rather than pressing; do not trim the ends.

Place the four rolls in a six inch cake pan with space between, cover with cling wrap and a towel and proof.

Frosting: cream softened cream cheese, room-temperature butter and vanilla extract with a hand whisk until lump-free, then stir in sifted powdered sugar gradually; chill.

Brush the rolls carefully with egg wash.

Bake at 375F / 190C for roughly 20 minutes until golden brown.

Cool a few minutes, then frost while still warm so the frosting soaks in.