Ingredients:

  • cup Whole Milk (warm, 105-115°F)
  • ¼ tsp Active Dry Yeast
  • ¼ cup Granulated Sugar
  • ½ cup (1 stick) Unsalted Butter (softened)
  • Large Eggs
  • ½ cups All-Purpose Flour (approx.)
  • tsp Fine Sea Salt
  • ¾ cup Unsalted Butter (very soft, for filling)
  • cup Dark Brown Sugar (packed, for filling)
  • Tbsp Ground Cinnamon (for filling)
  • oz Cream Cheese (softened, for frosting)
  • ¼ cup Unsalted Butter (softened, for frosting)
  • ½ cups Powdered Sugar (sifted, for frosting)
  • tsp Vanilla Extract
  • Tbsp Milk or Heavy Cream (for frosting)

Instructions:

  1. Activate the Yeast (Blooming): Combine warm milk, yeast, and 1 tsp of the sugar. Let stand 5-10 minutes until foamy.
  2. Mix the Dough: In a stand mixer, combine the flour, remaining sugar, and salt. Add the bloomed yeast mixture, softened butter, and eggs. Mix on low speed until a shaggy mass forms.
  3. Knead to Windowpane: Increase mixer speed to medium-low and knead for 8-10 minutes until the dough is smooth and passes the windowpane test.
  4. First Proof: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes, or until doubled in size.
  5. Prepare the Filling: Cream together the soft butter, brown sugar, and cinnamon until well combined and spreadable.
  6. Roll and Fill: Gently punch down the dough. Turn out onto a lightly floured surface. Roll into a large rectangle (approx. 12x18 inches). Spread the filling evenly over the surface, leaving a small ½ inch border on one long edge.
  7. Shape the Rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
  8. Cut: Using unflavored dental floss, slice the log into 12 equal pieces (about 1 ½ inches thick).
  9. Second Proof (The Key to Fluff): Arrange rolls cut-side up in a greased 9x13 pan. Cover loosely and let rise again for 30-45 minutes until visibly puffy and nearly touching.
  10. Bake: Preheat oven to 375°F (190°C). Bake for 22-25 minutes until lightly golden brown on top.
  11. Prepare Frosting: While rolls are cooling slightly, beat the softened cream cheese and butter until smooth. Gradually beat in the sifted powdered sugar and vanilla. Add milk/cream one tablespoon at a time until a luscious, spreadable consistency is achieved.
  12. Frost and Serve: Spread frosting generously over the warm rolls immediately after removing them from the oven.