Ingredients:

  • 1 cup whole milk (240ml), warmed to 110°F
  • 0.25 cup water (60ml), warmed to 110°F
  • 1 packet (2.25 tsp) active dry yeast
  • 0.5 cup (100g) granulated sugar
  • 0.33 cup (75g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp fine sea salt
  • 4.25 cups (530g) bread flour
  • 0.5 cup (113g) unsalted butter, very soft
  • 1 cup (200g) brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 4 oz (115g) cream cheese, softened
  • 0.25 cup (57g) unsalted butter, softened
  • 1.5 cups (180g) powdered sugar
  • 1 tsp vanilla extract
  • 1.5 tbsp heavy cream

Instructions:

  1. Combine the 240ml warm milk, 60ml water, and 2.25 tsp yeast in a bowl. Let it sit for 10 minutes until it looks foamy and smells like bread.
  2. Whisk in the 100g granulated sugar, 75g melted butter, egg, and 1 tsp salt. Gradually add the 530g bread flour, kneading for 5-7 minutes until the dough is smooth and bounces back when poked.
  3. Place the dough in a greased bowl, cover with a warm damp cloth, and let rise for 1 hour until it has doubled in size.
  4. Punch the dough down to release air. On a floured surface, roll it into a 12x18 inch (30x45cm) rectangle. Spread the 113g soft butter edge to edge, then sprinkle the mixture of 200g brown sugar, 2.5 tbsp cinnamon, and 0.25 tsp nutmeg until every inch is covered in spice.
  5. Roll the dough tightly starting from the long edge. Use dental floss to slice into 12 even pieces. Place in a greased pan and let rise for 45 minutes until the rolls are touching and look puffy.
  6. Bake at 350°F (175°C) for 25 minutes until the tops are deeply golden and the centers look set.
  7. Whisk the 115g cream cheese, 57g butter, 180g powdered sugar, vanilla, and 1.5 tbsp heavy cream until the texture is velvety and smooth. Spread the frosting over the rolls while they are still warm so it melts into the layers.