Ingredients:

  • 1 cup Whole Milk (lukewarm)
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup Granulated Sugar
  • 4 cups All-Purpose Flour (plus more for dusting)
  • 1 teaspoon Kosher Salt
  • 2 Large Eggs (room temperature)
  • 6 tablespoons Unsalted Butter (melted and cooled)
  • ½ cup Unsalted Butter (very soft, for filling)
  • 1 cup Light Brown Sugar (packed, for filling)
  • 2 tablespoons Ground Cinnamon (for filling)
  • 4 oz Cream Cheese (softened)
  • 2 tablespoons Unsalted Butter (softened, for glaze)
  • 2 cups Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract
  • 1 to 3 tablespoons Milk or Heavy Cream (for glaze)

Instructions:

  1. Activate the Yeast: Gently warm milk. Whisk in sugar and yeast. Let stand for 5-10 minutes until foamy.
  2. Mix the Dough: In a stand mixer bowl, combine flour and salt. Add the yeast mixture, eggs, and melted butter. Mix on low speed until a shaggy dough forms.
  3. Knead: Increase mixer speed to medium-low and knead for 6–8 minutes until the dough is smooth and elastic.
  4. First Rise (Bulk Fermentation): Place dough in a lightly oiled bowl, turning once to coat. Cover tightly and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  5. Prepare Filling: While rising, mix the brown sugar and cinnamon together in a small bowl. Set aside the very soft butter.
  6. Shape the Rolls: Gently punch down the dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.
  7. Fill and Roll: Spread the very soft butter evenly over the dough, leaving a half-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter. Starting from the long edge opposite the border, tightly roll the dough into a cylinder.
  8. Cut the Rolls: Pinch the seam closed. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces (about 1.5 inches wide).
  9. Second Rise (Proofing): Arrange the rolls cut-side-up in a greased 9x13 inch pan, leaving slight space. Cover loosely and let rise again for 30–45 minutes until visibly puffy.
  10. Bake: Preheat oven to 375°F (190°C). Bake for 20–25 minutes, rotating the pan halfway, until the tops are golden brown.
  11. Prepare Glaze: While rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla. Add milk/cream 1 tablespoon at a time until the glaze is thick but pourable.
  12. Finish: Drizzle generously over warm rolls and serve immediately.