How to make cinnamon rolls with cream cheese glaze

• Mix the yeast with sugar and lukewarm milk - stir until dissolved, cover and set aside in a warm place for about 20 minutes - so that the yeast starts to "work".
  15 g yeast, 125 ml milk, 1 teaspoon sugar
  
• In a mixer bowl, place flour, egg, butter in pieces, and sugar. Add the risen yeast and knead into a smooth dough.
  300 g wheat flour - all-purpose, 50 g sugar, 1 egg, 40 g butter
  
• Cover the bowl with the dough and set aside in a warm place for an hour, so it can rise.
  
• Place the risen dough on a lightly floured surface and knead briefly.
  
• Roll out the dough into a rectangle approximately 30/40 cm in size - about 0.5-1cm thick.
  
• Brush the top of the dough with butter.
  approx 50 g butter
  
• Mix sugar with cinnamon.
  100 g sugar, 1.5 tablespoons cinnamon
  
• Sprinkle the butter with the mixture.
  
• Roll up the dough into a log along the longer side.
  
• Cut the dough into 8 roughly equal slices.
  
• Arrange the cinnamon rolls in a baking dish (I greased mine with butter and dusted with flour). Cover the dish with the cinnamon rolls and set aside for about 30 minutes, so that the rolls puff up.
  
• Meanwhile, preheat the oven to 180 degrees Celsius (top/bottom heat).
• Bake the risen cinnamon rolls for about 20 minutes - until golden brown.
• Transfer the cream cheese to a bowl, add sugar and vanilla, and blend briefly - until a smooth cream is obtained.
  100 g cream cheese, 75 g powdered sugar, 1 tablespoon vanilla extract
  
• Glaze the still warm rolls with the icing.