Ingredients:

  • 1 cup (240ml) whole milk, warmed to lukewarm (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • ¼ cup (57g) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 3 ¼ cups (400g) all-purpose flour, plus more for dusting
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk or cream, to thin (optional)

Instructions:

  1. Combine warm milk, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. Add melted butter, salt, and eggs to the yeast mixture. Gradually add flour, mixing until a soft dough forms.
  3. Knead the dough on a lightly floured surface (or in a stand mixer) for 5-7 minutes, until smooth and elastic.
  4. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. In a small bowl, combine softened butter, brown sugar, and cinnamon.
  6. On a lightly floured surface, roll the dough into a large rectangle (approximately 12x18 inches). Spread the filling evenly over the dough.
  7. Tightly roll the dough into a log. Slice into 12 even pieces.
  8. Arrange the rolls in a greased 9x13 inch baking pan. Cover and let rise for 30-45 minutes, or until puffy.
  9. Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
  10. While the rolls are baking, beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk or cream to reach desired consistency.
  11. Let the rolls cool slightly before frosting. Serve warm and enjoy!