Ingredients:

  • 1 cup whole milk, warmed to 110°F
  • 2.25 tsp instant yeast
  • 0.5 cup granulated sugar
  • 0.33 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 4.25 cups bread flour
  • 1 tsp fine sea salt
  • 0.5 cup unsalted butter, very soft
  • 1 cup light brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 2 tbsp heavy cream
  • 4 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Whisk warm milk, sugar, and yeast in a stand mixer bowl. Let sit for 5 minutes until foamy. Add melted butter, egg, salt, and 4 cups of flour. Knead with a dough hook for 5–7 minutes on medium-low speed until smooth and slightly tacky.
  2. Place dough in a lightly greased bowl and cover. Let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
  3. Punch down the dough and roll into a 12x18 inch rectangle on a floured surface. Spread softened butter over the dough, then sprinkle evenly with the mixture of brown sugar and cinnamon.
  4. Roll the dough tightly into a log. Use dental floss to cut into 12 even rolls. Place in a greased 9x13 pan, cover, and let rise for 30–45 minutes.
  5. Preheat oven to 350°F. Pour heavy cream over the risen rolls. Bake for 22–25 minutes until lightly golden brown.
  6. Whisk cream cheese, softened butter, powdered sugar, vanilla, and salt until smooth. Spread over warm rolls before serving.