Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1 cup (240ml) whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (75g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp (6g) salt
  • 1/2 cup (115g) unsalted butter, very soft
  • 1 cup (200g) brown sugar, packed
  • 2 tbsp (16g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 3 tbsp (45ml) heavy cream

Instructions:

  1. Activate Yeast: Whisk warm milk and a pinch of sugar; sprinkle yeast on top and let sit for 5–10 minutes until foamy.
  2. Mix & Knead: Combine flour, remaining sugar, salt, melted butter, and egg. Slowly incorporate the yeast mixture. Knead for 5–7 minutes until the dough is smooth and bounces back when poked.
  3. The Cold Sleep: Place dough in a greased bowl, cover tightly with plastic wrap, and refrigerate overnight (8–12 hours).
  4. Prepare Filling: Cream together soft butter, brown sugar, cinnamon, and cornstarch until smooth.
  5. Shape Rolls: Roll out dough into a rectangle, spread cinnamon filling evenly, roll into a log, and cut into 15 equal pieces using dental floss.
  6. Wake Up Rise: Place rolls in a 9x13 inch pan and let rise at room temperature until puffy.
  7. Bake: Bake at 350°F (175°C) for 25 minutes or until golden brown.
  8. Frost: Beat cream cheese, butter, powdered sugar, vanilla, and heavy cream until velvety. Spread over warm rolls.