Tip: If your kitchen is cold, then if your oven can, pre-heat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned of oven giving it the optimal temperature of between 23-25ºC.

Add 400 g of the flour and stir it in with a dough hook until combined. On medium speed add the butter in 4-5 portions, mixing until each piece of butter has been mixed into the dough. If some of the butter gets stuck on the side of the bowl, scrape down the side of the bowl with a spatula to make sure it’s all mixed into the dough. Thereafter add the salt and mix it in.

Follow with adding the remaining flour. When the flour has been incorporated, increase the speed to the highest speed and let it mix for 8-10 minutes or until the dough is smooth and shiny.

Cover the dough with plastic wrap and a tea towel and place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 minutes.

Add the cornstarch and mix it well together to incorporate, and let it cook until the filling has thickened, about 1-2 minutes.

Transfer the filling to a bowl or an airtight container, and store it in the fridge until ready to be used.

Mix together all of the ingredients until one paste.

After the first rise, it should now be double in size.

Roll out your dough on a lightly floured surface into a big rectangular shape. Then spread out the filling in an even layer. Roll the log, starting from either of the two longest sides.

Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 cinnamon rolls. You can also use a serrated bread knife instead of the thread or floss.

Place them in a 23x33 cm baking tray lined with parchment paper.

Let them rise for a second time on the kitchen counter for 45 min. under some plastic wrap.

Meanwhile preheat the oven at 190ºC conventional oven.

Once the second rise is done, bake them for 22-25 min on the second lowest rack.

When they are done they should be lightly golden brown. Let them cool down for 10 min, while making the frosting.

Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.

In a mixing bowl, start by creaming the butter for 1 min on high speed. Then add the cream cheese and cream it together with the butter until smooth, about 30 seconds. Sift the powdered sugar and add it to the bowl with the vanilla bean paste. Mix it together with the butter until smooth and combined. Spread the frosting over the buns.