Ingredients:

  • 1 cup Whole Milk, warmed to 105–115°F (240 ml)
  • 2 ¼ teaspoons Active Dry Yeast (7 grams)
  • ¼ cup Granulated Sugar (50 grams), plus a pinch for yeast
  • 2 Large Eggs, lightly beaten
  • 6 tablespoons Unsalted Butter, melted and cooled (85 grams)
  • 4 ½ to 5 cups All-Purpose Flour (560 – 625 grams)
  • 1 teaspoon Fine sea salt (6 grams)
  • ½ cup (1 stick) Unsalted Butter, very soft (115 grams, for filling)
  • 1 cup packed Light Brown Sugar (220 grams, for filling)
  • 2 tablespoons Ground Cinnamon (14 grams, for filling)
  • ½ teaspoon Salt (3 grams, for filling)
  • 4 oz Cream Cheese, softened (115 grams, for glaze)
  • 3 tablespoons Unsalted Butter, softened (43 grams, for glaze)
  • 2 cups sifted Icing Sugar (Confectioners' Sugar) (240 grams)
  • 1 teaspoon Vanilla Extract (5 ml)
  • 1–3 tablespoons Whole Milk or Cream (15–45 ml)

Instructions:

  1. Activate the Yeast: Gently warm the milk (105–115°F). In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let stand for 5–10 minutes until foamy.
  2. Combine Wet Ingredients: In a large bowl or stand mixer bowl, combine the bloomed yeast mixture, remaining sugar, melted butter, and eggs.
  3. Knead the Dough: Whisk the flour and salt together separately. Add the flour mixture gradually to the wet ingredients. Mix on low speed until shaggy dough forms. Switch to the dough hook and knead on medium-low for 8–10 minutes until the dough is smooth, soft, and slightly tacky.
  4. First Proof (Bulk Fermentation): Transfer the dough to a lightly oiled bowl, turning once to coat. Cover tightly and let rise in a warm spot until doubled in size (60–90 minutes).
  5. Prepare Filling: While the dough proofs, cream together the very soft butter, brown sugar, cinnamon, and salt until smooth and spreadable. Set aside.
  6. Roll the Dough: Punch the dough down gently to release air. Turn out onto a lightly floured surface. Roll into a large rectangle, approximately 12 inches (30 cm) by 18 inches (45 cm).
  7. Spread the Filling: Spread the cinnamon filling evenly over the dough rectangle, going right to the edges.
  8. Roll and Slice: Starting with the long 18-inch edge, roll the dough tightly into a uniform cylinder. Pinch the seam closed. Using dental floss or a sharp knife, cut the log into 12 even pieces (approx. 1 ½ inches thick).
  9. Second Proof: Arrange the rolls cut-side up in a lightly greased 9x13 inch baking dish, leaving a small gap between each. Cover lightly and allow to proof again until they look visibly puffy and are nearly touching (30–45 minutes).
  10. Preheat and Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, rotating halfway through, until they are golden brown and the internal temperature registers 200–205°F (93–96°C).
  11. Prepare Glaze: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually beat in the sifted icing sugar and vanilla extract. Add milk/cream until the glaze reaches a thick, pourable consistency.
  12. Glaze and Serve: Allow the rolls to cool in the pan for 5–10 minutes (they should still be warm). Generously spread or drizzle the cream cheese glaze over the warm rolls and serve immediately.