Ingredients:

  • 1 cup Whole Milk, warmed to 105–115°F (40–46°C)
  • 2 ¼ teaspoons Instant Dry Yeast
  • ¼ cup Granulated Sugar
  • 2 Large Eggs, lightly beaten
  • ½ cup (1 stick) Unsalted Butter, melted and slightly cooled
  • 4 ½ cups All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • ¾ cup Light Brown Sugar, packed
  • 2 tablespoons Ground Cinnamon
  • ½ teaspoon Fine Sea Salt (for filling)
  • 4 oz Full-Fat Cream Cheese, softened
  • ¼ cup (½ stick) Unsalted Butter, softened (for frosting)
  • 2 cups Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon Vanilla Extract
  • 1–2 tablespoons Milk or Heavy Cream (for frosting)

Instructions:

  1. Activate the Yeast: Gently warm the milk. In the stand mixer bowl, combine the warm milk, yeast, and sugar. Let stand for 5–10 minutes until foamy.
  2. Mix Wet Ingredients: Add the beaten eggs and melted butter to the yeast mixture. Mix briefly on low speed.
  3. Add Dry Ingredients: Gradually add the flour and salt. Mix on low until a shaggy dough forms, then increase speed to medium-low.
  4. Knead: Knead with the dough hook for 8–10 minutes, or until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  5. First Proof (Bulk Fermentation): Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and place in a warm spot for 1.5–2 hours, or until doubled in size.
  6. Prepare Filling: While the dough proofs, cream together the softened butter, brown sugar, cinnamon, and salt until smooth. Set aside.
  7. Roll the Dough: Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Roll into a large, even rectangle, approximately 12 x 18 inches (30 x 45 cm).
  8. Spread Filling: Spread the prepared cinnamon filling evenly across the entire surface of the dough, leaving a ½-inch border along the top long edge.
  9. Roll and Slice: Tightly roll the rectangle starting from the long edge closest to you. Pinch the seam closed. Slice the log into 12 equal pieces (approximately 1.5 inches wide each).
  10. Second Proof (The Cold Nap): Arrange the slices evenly in a greased 9x13 inch pan. Cover the pan tightly with plastic wrap and refrigerate for a minimum of 8 hours, or up to 18 hours.
  11. Final Rise & Preheat: Remove the pan from the refrigerator and let it sit at room temperature for 30–45 minutes while the oven preheats to 375°F (190°C).
  12. Bake: Bake for 22–26 minutes, rotating the pan halfway through, until the tops are golden brown.
  13. Make Frosting: While the buns cool slightly, beat the cream cheese and butter until smooth. Gradually incorporate the sifted powdered sugar, vanilla, and milk/cream until the desired spreadable consistency is reached.
  14. Glaze and Serve: Let the buns cool in the pan for 5–10 minutes. Generously spread the cream cheese frosting over the warm buns. Serve immediately.