Ingredients:

  • 240ml whole milk, warmed to 110°F
  • 7g active dry yeast
  • 100g granulated sugar
  • 75g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 530g bread flour
  • 1 tsp fine sea salt
  • 120ml heavy cream, warmed
  • 115g unsalted butter, very soft
  • 200g brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 115g cream cheese, softened
  • 55g unsalted butter, softened
  • 180g powdered sugar
  • 1 tsp vanilla bean paste
  • 1 pinch salt

Instructions:

  1. Combine the warm milk, sugar, and yeast in your mixer bowl. Wait 5-10 minutes until a thick, frothy foam forms on the surface.
  2. Whisk in the melted butter, the egg, and the vanilla extract. Ensure the butter isn't hot enough to scramble the egg.
  3. Add the bread flour and sea salt, mixing with a dough hook on low until the dough pulls away from the sides of the bowl.
  4. Increase speed to medium and knead for 5-7 minutes. The dough should be smooth, tacky but not sticky, and bounce back when poked.
  5. Place dough in a greased bowl, cover with a warm damp cloth, and let rise in a draft free spot for 1 hour 30 mins until the volume has doubled.
  6. Punch down the dough and roll it out on a floured surface into a 12x18 inch rectangle. Aim for even thickness to ensure uniform baking.
  7. Spread the softened butter over the dough, then sprinkle the mixture of brown sugar and cinnamon. Roll tightly starting from the long edge until you have a firm log.
  8. Use dental floss to slice the log into 12 even pieces and place them in a greased baking dish. Leaving a little space between rolls allows them to expand during the second rise.
  9. Cover and let rise for 45 minutes, then pour the warmed heavy cream between the rolls. This creates a steam bath effect for maximum fluffiness.
  10. Bake at 350°F (175°C) for 22-25 minutes until the tops are a deep golden brown and the centers feel set.