Ingredients:

  • 1 cup whole milk, warmed to 105°F - 115°F (40°C - 46°C)
  • 2 ¼ teaspoons active dry yeast (7 grams)
  • ¼ cup granulated sugar (50 grams)
  • 2 large eggs, room temperature
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 4 ½ cups all-purpose flour (540 grams), plus extra for dusting
  • 1 teaspoon fine sea salt
  • ½ cup (1 stick) unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (220 grams)
  • 2 tablespoons ground cinnamon (14 grams, Saigon preferred)
  • ¼ teaspoon fine sea salt (for filling)
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened (for glaze)
  • 2 cups sifted powdered sugar (240 grams)
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons whole milk or heavy cream

Instructions:

  1. Activate the Yeast: Gently warm the milk until it reaches 105°F (40°C). Pour into the mixer bowl, sprinkle in the yeast and ¼ cup sugar. Let stand for 5-10 minutes until foamy and bubbly.
  2. Combine Wet Ingredients: Whisk the eggs, melted butter, and salt into the activated yeast mixture.
  3. Mix and Knead: Gradually add the flour, mixing on low speed until a shaggy dough forms. Increase the speed to medium-low and knead with the dough hook for 8-10 minutes (12-15 minutes by hand) until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
  4. First Proof (The Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and allow to proof in a warm, draught-free spot for 90 minutes, or until doubled in size.
  5. Prepare the Filling: In a small bowl, combine the very soft butter, brown sugar, cinnamon, and salt until a smooth, spreadable paste is formed.
  6. Roll the Dough: Gently punch down the risen dough to release gas. On a lightly floured surface, roll the dough into a large rectangle approximately 12 inches (30 cm) wide by 18 inches (45 cm) long.
  7. Spread the Filling: Spread the prepared cinnamon-sugar paste evenly over the surface of the dough, leaving a ½ inch border along the longest edge.
  8. Roll and Slice: Starting from the 18-inch edge opposite the clean border, tightly roll the dough into a log. Use a sharp knife or unflavoured dental floss to slice the log into 12 equal pieces (roughly 1.5 inches / 4 cm thick).
  9. Second Proof: Arrange the rolls, cut side up, in a lightly greased 9x13 inch pan. Cover loosely and allow them to proof for another 60 minutes, or until they are noticeably puffy and crowding each other.
  10. Bake: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, rotating the pan halfway through, until the tops are golden brown.
  11. Prepare the Glaze: While the rolls are baking, beat the cream cheese and butter in a bowl until smooth. Gradually beat in the sifted powdered sugar and vanilla extract. Add milk/cream one tablespoon at a time until the glaze reaches a smooth, spreadable consistency.
  12. Glaze and Serve: Let the rolls cool in the pan for about 5-10 minutes (they should still be warm). Drizzle or spread the glaze generously over the warm cinnamon rolls and serve immediately.