Ingredients:

  • 1 cup Whole or 2% Milk, warmed
  • 2 ¼ teaspoons Active Dry Yeast (7 grams)
  • ¼ cup Granulated Sugar
  • 2 large Eggs, room temperature
  • ½ cup (1 stick) Unsalted Butter, softened and cubed
  • 4 to 4 ½ cups All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, very soft/slightly melted (for filling)
  • 1 cup Dark Brown Sugar, packed (for filling)
  • 2 tablespoons Ground Cinnamon (for filling)
  • 4 ounces Cream Cheese, full fat, softened (for glaze)
  • 2 tablespoons Unsalted Butter, softened (for glaze)
  • 1 ½ cups Powdered Sugar, sifted (for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)
  • 1–3 tablespoons Milk or Heavy Cream (for glaze)

Instructions:

  1. Activate the Yeast: In a large bowl or stand mixer bowl, combine the warm milk, sugar, and yeast. Let stand for 5–10 minutes until frothy. If it doesn't foam, your yeast is dead, and you must start over.
  2. Add Enriched Ingredients: Whisk in the eggs and melted butter. Add the salt and 2 cups of flour. Mix until just combined.
  3. Knead the Dough: Gradually add the remaining flour. Mix on low speed (or knead by hand) for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. It should pull away cleanly from the sides of the bowl.
  4. First Rise (Proofing): Place the dough in a lightly greased bowl, turning once to coat. Cover tightly and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the Filling: In a small bowl, combine the very soft butter, brown sugar, and cinnamon until well mixed and spreadable.
  6. Roll the Dough: Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12 x 18 inches and about ¼ inch thick.
  7. Spread the Filling: Spread the cinnamon mixture evenly over the entire surface of the dough, leaving a ½ inch border on one of the long edges.
  8. Roll Tightly and Slice: Starting with the long edge opposite the clean border, roll the dough tightly into a log. Pinch the seam shut. Use dental floss or a sharp knife to cut the log into 12 even pieces, about 1 ½ inches thick.
  9. Second Rise: Arrange the rolls, cut side up, in a prepared and greased 9x13 inch baking dish, leaving a small gap between them. Cover lightly and let rise again in a warm place for 30 minutes.
  10. Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 25–30 minutes, or until the tops are golden brown and the rolls are set in the center.
  11. Cool: Remove the pan from the oven. Let the rolls cool in the pan for 5–10 minutes while preparing the glaze.
  12. Prepare the Glaze: Beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and vanilla. Beat until creamy. Add milk/cream, one tablespoon at a time, until the glaze reaches a thick but pourable consistency.
  13. Glaze and Serve: Drizzle or spread the glaze generously over the warm rolls. Serve immediately.