Ingredients:

  • 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
  • 1 large egg, room temperature
  • 4 cups (500g) all-purpose flour
  • 1 tsp fine sea salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 4 oz (115g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1.5 cups (180g) powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.
  2. Add the remaining sugar, melted butter, egg, salt, and half the flour. Using a dough hook, gradually add remaining flour and knead for 5-7 minutes until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot for 60-90 minutes until doubled in size.
  4. Roll dough into a 12x18 inch rectangle. Spread softened butter over the surface and sprinkle with a mixture of dark brown sugar and cinnamon.
  5. Roll the dough tightly into a log. Slice into 12 even rolls using dental floss. Place in a greased 9x13 pan.
  6. Cover and let rise for a second time for 30-45 minutes until puffy.
  7. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
  8. Whisk cream cheese, butter, powdered sugar, vanilla, and heavy cream until smooth. Frost the rolls while still slightly warm.