Cinnamon rolls II.

A very different take on this decadent dessert than my first cinnamon rolls recipe. Unfortunately, the calorie counts are not any lower.

Ingredients
dough:
2.25 tsp yeast
0.5 tsp + 0.25 cup sugar
0.5 cup warm milk
2 tbsp brown sugar
0.5 tsp vanilla extract
1 egg
1 egg yolk
2.75 cup flour
0.5 tsp salt
120g butter
4 oz cream cheese
0.25 cup water

filling:
0.5 cup sugar
0.25 cup brown sugar
0.5 cup ground walnuts
1 tbsp cinnamon
0.25 tsp salt
2 tbsp honey
0.25 tsp cloves

topping:
4 oz cream cheese
2-3 tbsp icing sugar
1 tsp vanilla extract

Preparation
Combine tsp sugar, yeast and warm water, bloom until frothy.

Add the remaining sugars, milk, eggs and vanilla. Mix well.

Add the flour and salt, knead well. Mix in the softened butter. Keep adding flour until a slightly sticky, elastic dough forms.

Allow to rise till double in size, greased and covered in a large bowl.

Mix everything for the filling, except the butter.

When the dough is doubled in size, punch down, work it a bit then allow to sit about 5 minutes under a cloth.

Roll out into a 10x10 inch square. Spread the cream cheese on top and fold into a letter fold, repeat the fold from the longer side to get a square.

Close the seams and roll out carefully into a 10x20 inch rectangle. Brush on half of the melted butter (4 tbsp), leave 1 cm free on the edges. Sprinkle on filling and gently press it into the dough. Roll up. Using tooth floss cut into 8 equal slices. Place into a 9x13 inch buttered baking shape.

Cover with plastic wrap and refrigerate overnight. The next morning remove from the fridge 1.5 hours prior to baking.

Bake in a 375F preheated oven for about 20-30 minutes.

Cool on a cookie rack. Brush with the remaining melted butter while still warm.

Top with the frosting.