Ingredients:

  • 1 cup (240ml) whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 0.5 cup (100g) granulated sugar
  • 0.33 cup (75g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 4.25 cups (530g) bread flour
  • 1 tsp salt
  • 0.5 cup (115g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 0.5 cup (120ml) heavy cream, warmed
  • 4 oz (115g) cream cheese, softened
  • 0.25 cup (55g) unsalted butter, softened
  • 1.5 cups (180g) powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. Add melted butter, egg, salt, and 4 cups of bread flour. Use a dough hook to mix until a soft dough forms.
  3. Knead for 5–7 minutes on medium-low speed until the dough is smooth, elastic, and slightly tacky. Add remaining flour if necessary.
  4. Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Punch down the dough and roll into a 12x18 inch rectangle on a floured surface.
  6. Spread softened butter over the dough. Combine cinnamon and brown sugar, then sprinkle evenly over the butter.
  7. Roll the dough tightly from the long edge and cut into 12 even rolls using dental floss.
  8. Place rolls in a greased 9x13 pan. Cover and let rise for 30–45 minutes until puffy.
  9. Pour warmed heavy cream over the risen rolls just before baking.
  10. Bake at 350°F (175°C) for 20–25 minutes until lightly golden brown.
  11. Whisk together cream cheese, butter, powdered sugar, vanilla, and salt until smooth. Spread over warm rolls.