Ingredients:

  • 1 cup warm whole milk (240ml)
  • 1 packet instant yeast (7g)
  • 0.5 cup granulated sugar (100g)
  • 0.33 cup melted unsalted butter (75g)
  • 1 large egg, room temperature (50g)
  • 4 cups bread flour (500g)
  • 1 tsp fine sea salt
  • 0.5 cup softened unsalted butter (115g)
  • 1 cup packed brown sugar (200g)
  • 2.5 tbsp ground cinnamon
  • 4 oz softened cream cheese (115g)
  • 1.5 cups powdered sugar (180g)
  • 3 tbsp heavy cream
  • 1 tsp vanilla bean paste

Instructions:

  1. Whisk the 1 cup warm milk, 1 packet yeast, 0.5 cup granulated sugar, 0.33 cup melted butter, and 1 egg in a large bowl. Gradually add 4 cups bread flour and 1 tsp salt, stirring until a shaggy dough forms. Knead by hand or with a mixer for 8 minutes until the dough is silky and elastic.
  2. Place the dough in a lightly greased bowl and cover it with a warm, damp cloth. Let it sit in a draft free spot for 1 hour until it has doubled in size.
  3. Roll the dough into a large rectangle and spread with 0.5 cup softened butter, then sprinkle with 1 cup brown sugar and 2.5 tbsp cinnamon. Roll it up tightly and use unscented dental floss to slice into 12 even pieces until you have clean, un squashed spirals.
  4. Place rolls in a greased pan and bake at 350°F (180°C) for 25 minutes until the tops are golden and fragrant. While warm, whisk 4 oz cream cheese, 1.5 cups powdered sugar, 3 tbsp cream, and 1 tsp vanilla paste, then pour over the rolls until the glaze melts into the centers.