Ingredients:

  • 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 tsp (7 g) instant yeast
  • 1/3 cup (75 g) unsalted butter, melted and slightly cooled
  • 1 large egg (50 g), at room temperature
  • 1 tsp (6 g) fine sea salt
  • 3 3/4 cups (470 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (165 g) packed light brown sugar
  • 2 tbsp (16 g) ground cinnamon
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp (28 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tsp (5 ml) vanilla extract
  • 1 to 2 tbsp (15 to 30 ml) whole milk, added gradually

Instructions:

  1. Warm the milk to 110°F (43°C). In a mixer bowl, combine the warm milk, 1/4 cup sugar, and the yeast. Let it sit for 5 minutes until foamy.
  2. Add the melted butter, egg, salt, and about 2 cups of the flour. Mix on low until combined.
  3. Add the remaining flour, one cup at a time, until a soft, slightly tacky dough forms. Knead on medium-low for 6 minutes by machine, or knead by hand on a lightly floured surface for 8 to 10 minutes, until smooth and springy. A finger pressed into the dough should spring back slowly.
  4. Shape the dough into a ball and place it in a lightly greased bowl. Turn once to coat. Cover and let rise in a warm, draft-free spot for about 1 hour, until doubled and puffy. The dough is ready when a two-finger dent springs back slowly and leaves a small dimple.
  5. On a lightly floured surface, roll the dough into a rectangle about 12x16 inches (30x40 cm).
  6. Spread the softened 1/2 cup butter evenly over the dough, leaving a 1/2-inch border along the far edge. Mix the brown sugar and cinnamon, then sprinkle evenly over the butter.
  7. Starting from the edge closest to you, roll the dough into a tight log. Pinch the seam closed and roll the log seam-side down. Slice into 12 even rolls using dental floss: slide the floss under the log, cross it over the top, and pull to cut cleanly.
  8. Arrange the rolls cut-side up in a greased 9x13-inch pan, leaving slight space between them.
  9. Cover the pan loosely and let the rolls rise for 30 to 40 minutes, until puffy and touching each other.
  10. Preheat the oven to 350°F (180°C) with a rack in the center position.
  11. Bake for 25 to 30 minutes, until the tops are golden brown and the centers reach 190°F (88°C). If the tops darken too quickly, tent loosely with foil for the final 5 minutes.
  12. Let the rolls cool in the pan for about 10 minutes. The centers should be set but still warm.
  13. While the rolls cool, beat the 4 oz cream cheese and 2 tbsp butter until smooth. Add the powdered sugar and vanilla, then beat in the milk one tablespoon at a time until the glaze falls off the whisk in slow ribbons.
  14. Spoon or drizzle the glaze over the warm rolls. Serve warm.