Ingredients:

  • 1 cup whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 4.25 cups all-purpose flour
  • 1 tsp fine sea salt
  • 4 oz full-fat brick cream cheese, softened
  • 1/4 cup unsalted butter, softened (for filling)
  • 1 cup light brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 1/2 cup heavy whipping cream, room temperature
  • 4 oz full-fat cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1.5 cups confectioners' sugar
  • 1 tsp vanilla bean paste
  • 1 pinch salt

Instructions:

  1. In a stand mixer bowl, combine warm milk, yeast, and a tablespoon of the sugar. Let sit for 5-10 minutes until foamy.
  2. Add the remaining sugar, softened butter, egg, and egg yolk. Using the dough hook, mix on low speed until combined.
  3. Gradually add flour and salt. Knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and slightly tacky. Cover and let rise in a warm spot for 90 minutes or until doubled in size.
  4. In a medium bowl, cream together 4 oz cream cheese, 1/4 cup butter, brown sugar, and cinnamon until a smooth paste forms.
  5. Punch down the dough and roll out on a floured surface into a 12x18 inch rectangle. Spread the cream cheese filling evenly across the dough.
  6. Roll the dough tightly from the long edge. Use unflavored dental floss to cut into 12 even rolls. Place rolls in a greased 9x13 inch baking pan.
  7. Cover and let the rolls rise for an additional 45 minutes.
  8. Preheat oven to 350°F (175°C).
  9. Pour the room-temperature heavy cream over and around the risen rolls in the pan.
  10. Bake for 22-25 minutes until the tops are lightly golden brown but the centers remain soft.
  11. Whisk together the frosting ingredients (cream cheese, butter, powdered sugar, vanilla, and salt). Spread over the rolls while they are still warm.