Ingredients:

  • 1 cup (240ml) whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (75g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 4 cups (500g) all-purpose flour
  • 1 tsp fine sea salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 1/3 cup (80ml) heavy cream
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1.5 cups (180g) powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp whole milk

Instructions:

  1. Warm the milk. Heat 1 cup whole milk to exactly 110°F. Note: Too hot and you will kill the yeast; too cold and it won't wake up.
  2. Bloom the yeast. Stir in 1 packet active dry yeast and 1/4 cup granulated sugar. Wait 10 mins until it looks like bubbly foam.
  3. Mix the fats. Add 1/3 cup melted butter and 1 large egg. Whisk until the yellow yolk disappears.
  4. Incorporate the flour. Fold in 4 cups flour and 1 tsp sea salt. Stir until a shaggy ball forms.
  5. Knead the dough. Work the dough for 5 to 7 minutes. Stop when it feels smooth and bounces back when poked.
  6. First rise. Place in a greased bowl and cover. Wait 1 hour until it doubles in size.
  7. Roll and fill. Roll dough into a 12x18 inch rectangle. Spread 1/2 cup softened butter, then sprinkle 1 cup brown sugar and 2.5 tbsp cinnamon.
  8. Cut the rolls. Roll into a log and cut into 12 pieces using dental floss. Arrange in the pan without crowding too much.
  9. Second rise and soak. Let rise for 30 minutes. Pour 1/3 cup heavy cream over the tops. Bake 25 mins until golden and fragrant.
  10. Glaze them. Whisk cream cheese, butter, powdered sugar, vanilla, and milk. Spread over the rolls while they are still warm.