Ingredients:

  • 1 cup (240 ml) Whole Milk, warmed to 105–115°F (40–46°C)
  • 2 ¼ teaspoons (7 g) Active Dry Yeast
  • ¼ cup (50 g) Granulated Sugar (plus 1 teaspoon for activating yeast)
  • 1 Large Egg, room temperature
  • 1 Egg Yolk, room temperature
  • 6 tablespoons (85 g) Unsalted Butter, melted and slightly cooled (for dough)
  • 3 ½ – 4 cups (420 – 480 g) All-Purpose Flour
  • 1 teaspoon (6 g) Fine Sea Salt
  • ½ cup (113 g) Unsalted Butter, softened (for filling)
  • 1 cup (200 g) Light Brown Sugar, packed (for filling)
  • 2 tablespoons (14 g) Ground Cinnamon (high-quality)
  • ¼ teaspoon Pinch of Salt (for filling)
  • 4 oz (115 g) Cream Cheese, softened (for glaze)
  • 2 tablespoons (30 g) Unsalted Butter, softened (for glaze)
  • 2 cups (240 g) Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon (5 ml) Vanilla Extract or Paste
  • 2 – 4 tablespoons (30 – 60 ml) Milk or Heavy Cream

Instructions:

  1. Activate the Yeast: In a stand mixer bowl, combine warm milk (105°F/40°C), yeast, and 1 teaspoon of the granulated sugar. Let stand for 5–10 minutes until foamy.
  2. Combine Wet Ingredients: Whisk in the remaining sugar, egg, egg yolk, and cooled melted butter until just combined. In a separate bowl, whisk the flour and salt together.
  3. Form and Knead Dough: Gradually add the flour mixture to the wet ingredients, mixing on low speed with the dough hook until a shaggy dough forms. Increase speed to medium-low and knead for 6–8 minutes until smooth and elastic. (Use the windowpane test for proper gluten development).
  4. First Proof: Place the dough in a lightly oiled bowl, turn to coat, cover with cling film, and proof in a warm place for 60–90 minutes, or until doubled in size.
  5. Prepare Filling: While the dough proofs, mix the ½ cup softened butter, brown sugar, cinnamon, and salt until a smooth, spreadable paste forms. Set aside.
  6. Roll Out Dough: Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll into a large, even rectangle, approximately 12 x 18 inches (30 x 45 cm) and about ½ inch thick.
  7. Spread Filling: Evenly spread the cinnamon-sugar mixture across the entire surface of the dough, leaving a 1-inch border on the far long edge.
  8. Roll and Seal: Starting from the long edge nearest you, tightly roll the dough into a cylinder. Pinch the seam gently to seal.
  9. Slice Rolls: Using unflavoured dental floss or a very sharp, un-serrated knife, slice the log into 12 equal pieces, approximately 1.5 inches (4 cm) thick.
  10. Second Proof: Arrange the rolls cut-side up in a greased 9x13 inch baking pan. Cover loosely and proof in a warm spot for 45 minutes. The rolls should look puffy.
  11. Preheat Oven: Preheat oven to 375°F (190°C).
  12. Bake: Bake for 25–30 minutes until the rolls are deeply golden brown on top and the internal temperature reaches 195–200°F (90–93°C).
  13. Cool Slightly: Remove the rolls from the oven and let cool in the pan for 5–10 minutes while preparing the glaze.
  14. Prepare Glaze: In a medium bowl, beat the softened cream cheese and 2 tablespoons butter until smooth. Gradually beat in the sifted powdered sugar, vanilla, and 2 tablespoons of milk/cream until smooth. Adjust liquid consistency as needed.
  15. Glaze and Serve: Generously spread or drizzle the glaze over the warm rolls. Serve immediately.