Ingredients:

  • 2 ¼ tsp active dry yeast
  • 1 cup warm milk
  • ¼ cup granulated sugar
  • ⅓ cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 4 to 4 ½ cups all-purpose flour
  • 1 tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 2 ½ tbsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Combine warm milk and granulated sugar in a bowl. Sprinkle yeast on top, stir gently, and let sit for 5–10 minutes until it becomes foamy.
  2. Stir in the melted butter, egg, and vanilla. Gradually add flour and salt. Knead by hand or mixer until the dough is smooth and elastic. It should be tacky but pull away from the bowl sides.
  3. Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm spot until it doubles in size, usually 60–90 minutes.
  4. Roll the dough into a large rectangle on a floured surface. Spread the softened butter across the dough. Mix the brown sugar, 2 ½ tbsp ground cinnamon, and ¼ tsp ground nutmeg, then sprinkle it evenly over the butter.
  5. Roll the dough tightly into a log. Cut into 12 even rolls. Place them in a greased pan. Let them rise again for 30 minutes. Bake at 350°F (180°C) for 30 minutes until the tops are golden brown.
  6. Beat the 4 oz cream cheese, butter, powdered sugar, vanilla, and 2 tbsp heavy cream together. Spread the velvety frosting over the rolls while they are still warm.