Ingredients:

  • 1 cup whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 0.5 cup granulated sugar
  • 0.33 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 4.25 cups bread flour
  • 1 tsp fine sea salt
  • 0.5 cup unsalted butter, softened (for filling)
  • 1 cup brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 4 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened (for icing)
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Whisk 1 cup warmed milk (110°F) with a pinch of the granulated sugar and the 1 packet of yeast in a small bowl. Let it sit for 5 to 8 minutes until the surface is covered in frothy bubbles.
  2. In a large bowl, combine the yeast mixture with the remaining 0.5 cup granulated sugar, 0.33 cup softened butter, 1 large egg, and 1 tsp sea salt. Stir until the egg is fully incorporated and the butter is broken into small bits.
  3. Gradually add 4.25 cups bread flour, one cup at a time. Stir with a spoon until a shaggy, sticky dough forms and pulls away from the sides.
  4. Turn the dough onto a floured surface and knead for 8 to 10 minutes. Note: The dough is ready when it feels soft like an earlobe and springs back when poked.
  5. First rise. Place the dough in a greased bowl, cover with a warm damp cloth, and let it sit for 1 hours 30 mins until it has visibly doubled in size.
  6. Shape the rectangle. Punch the dough down to release air and roll it out into a 12x18 inch rectangle. Spread 0.5 cup softened butter over the surface, leaving a half inch border at the top.
  7. Add the filling. Combine 1 cup brown sugar and 2.5 tbsp cinnamon, then sprinkle it evenly over the buttered dough. Press it down slightly until the sugar looks dampened by the butter.
  8. Roll and slice. Roll the dough tightly from the long edge. Slide a piece of dental floss under the log and cross it over the top to zip through, creating 12 even rolls.
  9. Second rise. Place the rolls in a greased 9x13 pan. Cover and let them rise for 45 minutes until they are crowded together and look puffy.
  10. Bake and ice. Bake at 350°F for 25 minutes until the tops are golden brown and the edges sizzle. While warm, whisk 4 oz cream cheese, 0.25 cup butter, 1.5 cups powdered sugar, and 1 tsp vanilla until velvety and smooth, then spread generously over the rolls.