Ingredients:

  • 1 cup Whole Milk, warmed to 105°F–110°F (40°C–43°C)
  • 2 ¼ teaspoons Active Dry Yeast (7 g)
  • ¼ cup Granulated Sugar (50 g)
  • 6 tablespoons Unsalted Butter, melted and cooled (85 g)
  • 2 Large Eggs, room temperature (100 g)
  • 1 teaspoon Fine Sea Salt (5 g)
  • 4 ½ – 5 cups Bread Flour (or All-Purpose Flour)
  • ½ cup Unsalted Butter, fully softened (115 g) (for filling)
  • 1 cup Light or Dark Brown Sugar, packed tightly (200 g) (for filling)
  • 2 tablespoons Ground Cinnamon (15 g) (for filling)
  • ¼ teaspoon Salt (for filling)
  • 4 oz Cream Cheese, fully softened (115 g) (for glaze)
  • 2 tablespoons Unsalted Butter, fully softened (28 g) (for glaze)
  • 2 cups Powdered Sugar (Icing Sugar), sifted (250 g) (for glaze)
  • 1 teaspoon Vanilla Extract (5 ml) (for glaze)
  • 2–4 tablespoons Whole Milk or Cream (30–60 ml) (for thinning glaze)
  • Pinch of Salt (optional, for glaze)

Instructions:

  1. Activate the Yeast: In a large bowl (or stand mixer bowl), combine the warm milk, yeast, and a tablespoon of the granulated sugar. Stir gently and let sit for 5–10 minutes until foamy (the ‘bloom’).
  2. Mix Wet Ingredients: Add the remaining granulated sugar, cooled melted butter, eggs, and salt to the yeast mixture. Mix lightly.
  3. Combine and Knead: Gradually add the flour, 1 cup at a time, starting on low speed. Once the dough comes together, switch to the dough hook. Knead on medium-low speed for 8–10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. (Hand kneading takes 15–20 minutes).
  4. First Proofing: Place the dough in a lightly oiled bowl, turn to coat, and cover tightly. Let rise in a warm spot until doubled in size (60–90 minutes).
  5. Prepare the Filling: While the dough proofs, cream together the softened butter, brown sugar, cinnamon, and salt until a smooth, spreadable paste forms.
  6. Roll Out the Dough: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 12 x 18 inches (30 x 45 cm).
  7. Spread the Filling: Spread the prepared filling evenly over the dough, ensuring you go right to the edges on the long sides, but leave a small 1-inch border on one of the 18-inch long sides to help seal the roll.
  8. Roll and Slice: Starting with the long edge opposite the clean border, roll the dough tightly into a cylinder. Trim off the ragged ends. Using dental floss or a sharp knife, slice the log into 12 equal pieces (roughly 1.5 inches thick).
  9. Second Proofing: Arrange the rolls in a buttered 9x13 inch baking dish, leaving a small gap between each roll. Cover loosely and let proof again until puffy and nearly doubled (30–45 minutes).
  10. Preheat and Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 25–30 minutes, or until deeply golden brown and cooked through.
  11. Cool Slightly: Remove the rolls from the oven. Let them cool in the pan for about 10 minutes.
  12. Prepare the Glaze: While the rolls cool, beat the softened cream cheese and butter in a bowl until smooth. Gradually beat in the sifted powdered sugar, vanilla, and salt. Add the milk/cream one tablespoon at a time until the glaze is smooth and easily pourable.
  13. Glaze and Serve: Spoon or drizzle the glaze generously over the warm (not piping hot) rolls. Serve immediately.