Ingredients:

  • 1 cup Whole Milk, Warmed to 105–110°F
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup Granulated Sugar
  • 2 Large Eggs, lightly beaten
  • ½ cup (1 stick) Unsalted Butter, melted and slightly cooled (for Dough)
  • 4 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, very soft (for Filling)
  • 1 cup Light Brown Sugar, packed (for Filling)
  • 2 tablespoons Ground Cinnamon (for Filling)
  • 4 oz Cream Cheese, softened (for Glaze)
  • ¼ cup (½ stick) Unsalted Butter, softened (for Glaze)
  • 2 cups Icing Sugar (Powdered Sugar), sifted (for Glaze)
  • 1 teaspoon Vanilla Extract (for Glaze)
  • 2–4 tablespoons Whole Milk or Heavy Cream (for Glaze)

Instructions:

  1. Activate the Yeast: In the stand mixer bowl, combine the warm milk (ensure temperature is accurate), yeast, and 1 tablespoon of the sugar. Let stand for 5–10 minutes until foamy and bubbly (the sponge).
  2. Enrich the Dough: Add the remaining sugar, beaten eggs, melted butter, and salt to the sponge. Mix briefly on low speed.
  3. Add Flour: Gradually incorporate the flour, one cup at a time, mixing on low speed until a shaggy dough forms.
  4. Knead: Switch to the dough hook. Knead on medium-low speed for 8–10 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. It should be slightly tacky, but not sticky.
  5. Proof: Place the dough in a lightly oiled large bowl, turning once to coat. Cover tightly with plastic wrap or a tea towel.
  6. Rise: Place in a warm, draft-free spot for 1 hour 30 minutes, or until doubled in size.
  7. Punch Down: Gently punch the dough down to release the gas, then turn it out onto a lightly floured surface.
  8. Prepare Filling: In a separate small bowl, cream together the very soft butter, brown sugar, and cinnamon until thoroughly combined.
  9. Roll the Dough: Roll the dough into a large rectangle, approximately 12 x 18 inches (30 x 45 cm), ensuring the thickness is even (about 1/4 inch).
  10. Spread the Filling: Spread the filling mixture evenly across the dough, leaving a 1-inch border on the long edge farthest from you.
  11. Roll Tightly: Starting from the long edge nearest you, roll the dough tightly into a log. Pinch the seam shut firmly.
  12. Slice: Using dental floss or a sharp, un-serrated knife, slice the log into 12 even rolls (about 1 ½ inch thick each).
  13. Second Proof: Arrange the rolls in the buttered 9x13 inch baking dish. Cover lightly and allow to rise for 45 minutes to 1 hour, until puffy and nearly doubled again.
  14. Preheat: Preheat the oven to 375°F (190°C).
  15. Bake: Bake for 25–30 minutes. The rolls should be golden brown on top, and the internal temperature should reach 200°F (93°C).
  16. Cool Slightly: Remove from the oven and allow to cool for 5–10 minutes while preparing the glaze.
  17. Prepare Glaze: Cream together the softened cream cheese and butter until smooth. Gradually beat in the sifted icing sugar and vanilla extract. Add the milk/cream until the desired drizzling consistency is reached.
  18. Glaze and Serve: Generously spread or drizzle the glaze over the warm rolls. Serve immediately.