Ingredients:

  • 1 cup whole milk, warmed to 110°F
  • 1 packet (7g) instant yeast
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 4.25 cups bread flour
  • 1 tsp fine sea salt
  • 1 tbsp vanilla extract
  • 0.5 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 0.5 cup heavy cream, room temperature
  • 4 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 tbsp milk
  • 1 pinch salt

Instructions:

  1. Whisk 1 cup warm milk (110°F), 0.25 cup granulated sugar, and 1 packet instant yeast in your mixer bowl. If it doesn't foam in 2 mins, your yeast is dead.
  2. Mix in 6 tbsp melted butter, 1 egg, and 1 tbsp vanilla until smooth.
  3. Add 4.25 cups bread flour and 1 tsp salt. Use the dough hook on low until a shaggy mass forms.
  4. Increase speed to medium. Knead for 5 to 7 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
  5. Place dough in a greased bowl, cover with plastic, and let rise in a warm spot for 1 hour until doubled in size.
  6. Turn dough onto a floured surface. Roll into a 12x18 inch rectangle.
  7. Combine 0.5 cup softened butter, 1 cup brown sugar, and 2.5 tbsp cinnamon. Spread edge to edge until no dough is visible.
  8. Roll tightly from the long edge. Use dental floss to cut into 12 even pieces.
  9. Place in a greased 9x13 dish. Cover and let rise 45 minutes until puffy and crowded.
  10. Pour 0.5 cup room temp heavy cream over and around the rolls.
  11. Bake at 350°F (175°C) for 25 minutes until the tops are golden and the center is set.
  12. Beat 4 oz cream cheese and 0.25 cup butter until completely silky.
  13. Add 1.5 cups powdered sugar, 1 tbsp milk, and a pinch of salt. Mix on low then high until airy and light. Spread over rolls while they are still warm.