• In a large bowl, tip 4 tbsp of butter(60 gr) into the 18 oz flour(510 gr), rubbing in them together until the mixture looks like breadcrumbs. 
• Combine all dry ingredients: one pack of dried active yeast, 3 tbsp of sugar and 1 tsp of salt. Mix well all together.
• Add 2 eggs at room temperature and pour 1 cup of warm(not hot) milk (240 ml). Start mixing it up with a silicone spatula until it became homogeneous and all ingredients are incorporated well.
• Now according to Bertinet’s method knead the dough. Then place it in a glass bowl and let it rest for about 1- 1 ½ hour.
• So, the dough has risen. Flour your board and place the dough on it. Then, carefully roll out a rectangle with about 3-4 mm thickness. Take 4 tbsp of softness unsalted butter and spread it all over the pastry. At the same time in a small bowl mix, 150 gr brown sugar and 1 pack of cinnamon( there is no specific amount, it depends how much you love it). Then spread all this mixture over the pastry as to cover it all well. Now roll it up. With a knife or dental floss(this work better) cut the roll into 12 rolls.
• Put the cinnamon rolls in a baking tray, with a small distance from each other. Before baking, cover them up with a piece of cling film and let them rest for about 20 - 30 minutes. I have tried two ways of baking Cinnamon Rolls. The first one is a classic one, just preheat oven at 360° F (180° C) and bake rolls for 20-25 minutes.

Glazing:

• For cream cheese icing take 7 oz(200gr) of cream cheese(you can also use mascarpone), 2 tbsp of milk and ¾ cup of icing sugar. Whisk well until you get a smooth cream.
• Top Cinnamon Rolls with cream cheese icing.
• Enjoy puffy Cinnamon Rolls!