Ingredients:

  • 1 cup (240ml) whole milk, lukewarm (around 110°F/43°C)
  • 2 1/4 teaspoons (7g) active dry yeast (1 packet)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1/4 cup (57g) unsalted butter, melted and cooled slightly
  • 1 large egg, lightly beaten
  • 3 1/2 - 4 cups (420-480g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, for extra warmth)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream, for desired consistency

Instructions:

  1. Warm the milk, add yeast and sugar, and let stand until foamy.
  2. In a large bowl, combine the yeast mixture, melted butter, egg, and salt.
  3. Gradually add the flour, mixing until a soft dough forms.
  4. Knead the dough until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled.
  6. In a separate bowl, combine the softened butter, brown sugar, cinnamon, nutmeg (if using), and nuts (if using).
  7. On a lightly floured surface, roll the dough into a large rectangle.
  8. Spread the filling evenly over the dough.
  9. Roll the dough tightly into a log and slice into rolls.
  10. Arrange the rolls in the prepared springform pan, cover, and let rise again.
  11. Bake in a preheated oven until golden brown and cooked through.
  12. Let cool slightly in the pan before transferring to a cooling rack.
  13. Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk or cream to adjust consistency.
  14. Frost the cooled cinnamon bun generously and serve warm.