Ingredients:

  • 240ml whole milk, warmed to 110°F
  • 7g rapid-rise yeast (1 packet)
  • 50g granulated sugar
  • 75g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 5g fine sea salt
  • 475g all-purpose flour, plus extra for dusting
  • 115g unsalted butter, very soft
  • 200g brown sugar, packed
  • 15g ground cinnamon
  • 115g cream cheese, softened
  • 30g unsalted butter, softened
  • 180g powdered sugar
  • 5ml vanilla extract
  • 22ml whole milk

Instructions:

  1. Whisk warmed milk (110°F), yeast, and granulated sugar in a stand mixer bowl. Let sit for 5 minutes until foamy.
  2. Add the melted butter, egg, and salt. Gradually add flour using a dough hook on low speed until a soft dough forms.
  3. Increase speed to medium and knead for 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time.
  4. On a floured surface, roll the dough into a 12x18 inch rectangle. Spread 115g of softened butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
  5. Roll the dough tightly from the long edge. Use unflavored dental floss to slice into 12 even rolls.
  6. Place rolls in a greased 9x13 inch baking pan. Cover and place in a warm spot for 20 minutes.
  7. Remove rolls from the warm spot and preheat oven to 375°F (190°C). Bake for 20 minutes until lightly golden brown and the center is 190°F.
  8. Whisk cream cheese, 30g butter, powdered sugar, vanilla, and milk until smooth. Spread over the rolls while still warm.