Cinnamonrol cake with cheesecake drizzle

Make dough:
Mix the yeast with 1 tbsp of the sugar in the lukewarm milk and let it rest for 5 minutes.
Put the flour and the rest of the sugar in a mixing bowl. Add the milk with yeast and the eggs.
Knead with a dough hook for 5 minutes and scrape everything to the bottom of the bowl with a spatula.
Add the salt and butter and knead for another 10 minutes into a smooth and stretchable dough.
Dust your worksheet with flour and pour the dough on it. Cover with the mixing bowl and let it rest for 20 minutes.

Preparing cinnamon filling:
Mix the brown sugar, cinnamon and melted butter into a creamy pasta.

Forming cake:
Knead the dough briefly with a little flour and roll it out into a rectangular piece of approximately 4 mm thick. Make sure the bottom does not stick to your worksheet.
Brush the dough evenly with the cinnamon filling.
Cut it into 4 long strips.
Roll the first bar loosely and place it in the middle of a round baking tin (covered with baking paper).
Wrap the other bars around it to form a large roll.
Click the edge of the baking tin and pour the lukewarm cream over it.
Let the dough rise until it has doubled in volume.

Bake:
Preheat the oven to 180-185 ° C.
Cover the baking tin with a silicone mat and a grid so that the roll bakes evenly (this is also possible without a mat).
Bake for 30 minutes, until golden brown and done.

Make cheesecake drizzle:
Mix the cream cheese, maple syrup, vanilla extract, flower sugar and salt into a smooth icing.

Finishing:
Remove the cinnamon roll cake from the baking tin and place on a grid.
If you have used a baking mat, turn the cake over so that the bottom is now the top.
Sprinkle with the cheesecake drizzle and sprinkle with coarsely chopped pecans.

Serve:
The tastiest is this Cinnamonrol cake lukewarm.
If you make it in advance, warm it up in the oven and only then add the topping.