Ingredients:

  • 4.5 cups (560g) All-purpose or Bread flour
  • 1 cup (240ml) Whole milk, warmed to 110°F
  • 2.25 tsp (7g) Active dry yeast
  • 0.5 cup (100g) Granulated sugar
  • 0.33 cup (75g) Unsalted butter, softened
  • 1 Large egg
  • 1 Large egg yolk
  • 1 tsp (6g) Fine sea salt
  • 1 cup (200g) Dark brown sugar, packed
  • 2.5 tbsp (20g) Ground cinnamon
  • 0.5 cup (115g) Unsalted butter, very soft
  • 4 oz (115g) Full-fat cream cheese, softened
  • 0.25 cup (55g) Unsalted butter, softened
  • 1.5 cups (180g) Powdered sugar, sifted
  • 1 tsp (5ml) Pure vanilla extract
  • 1.5 tbsp (22ml) Heavy cream

Instructions:

  1. In a stand mixer bowl, whisk warm milk, 1 tablespoon of sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. Add the remaining sugar, softened butter, egg, and egg yolk. Mix on low until combined.
  3. Gradually add the flour and salt. Using the dough hook, knead for 5–7 minutes on medium-low speed until the dough is smooth, tacky, and passes the windowpane test.
  4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60–90 minutes until doubled in size.
  5. Punch down dough and roll into a 12x18 inch rectangle on a floured surface.
  6. Spread 0.5 cup soft butter over dough. Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
  7. Roll the dough tightly into a log and cut into 12 even rolls using unflavored dental floss. Place in a greased 9x13 inch pan.
  8. Cover and let rise for another 30-45 minutes. Preheat oven to 350°F (175°C).
  9. Bake for 20-25 minutes until lightly golden brown. While baking, beat cream cheese, butter, powdered sugar, vanilla, and cream until smooth.
  10. Spread frosting over the warm rolls immediately after removing from the oven.