Ingredients:

  • 1 cup (240 mL) Whole Milk, Warmed to 105-115°F (40-46°C)
  • 1/4 cup (50 g) Granulated Sugar
  • 2 1/4 teaspoons (7 g) Active Dry Yeast
  • 1/2 cup (113 g) Unsalted Butter, melted and cooled slightly
  • 2 Large Eggs (100 g), Lightly beaten
  • 1 teaspoon (5 g) Fine sea salt
  • 4 1/2 to 5 cups (560 – 625 g) All-Purpose Flour, plus extra for dusting
  • 1/2 cup (113 g) Unsalted Butter, very soft (for filling)
  • 1 cup (200 g) Light Brown Sugar, packed (for filling)
  • 2 Tablespoons (15 g) Ground Cinnamon (for filling)
  • 4 oz (115 g) Cream Cheese, softened (for glaze)
  • 2 cups (250 g) Powdered Sugar (Icing Sugar), sifted (for glaze)
  • 2 Tablespoons (28 g) Unsalted Butter, softened (for glaze)
  • 1 teaspoon (5 mL) Vanilla Extract (for glaze)
  • 2 – 4 Tablespoons (30 – 60 mL) Whole Milk or Cream (for glaze)

Instructions:

  1. Activate Yeast: Warm the milk until it is lukewarm (105-115°F / 40-46°C). Pour into a large bowl or stand mixer. Whisk in the sugar and sprinkle the yeast over the top. Let stand for 5–10 minutes until foamy.
  2. Add Wet Ingredients: Stir in the slightly cooled melted butter and the beaten eggs.
  3. Combine Dry Ingredients: Whisk the salt and 4 1/2 cups of all-purpose flour together separately.
  4. Mix and Knead: Gradually add the dry ingredients to the wet mixture. Mix until a shaggy dough forms. Knead with a dough hook or by hand for 8–12 minutes until the dough is smooth and elastic. Add the remaining flour 1 Tbsp at a time if the dough is too sticky.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm, draught-free spot for 60–90 minutes, or until the dough has doubled in size.
  6. Prepare Filling: While the dough rises, prepare the filling by mixing the 1/2 cup very soft butter, brown sugar, and cinnamon until thoroughly combined and spreadable.
  7. Roll the Dough: Punch the risen dough down lightly to release the air. Turn it out onto a lightly floured surface. Roll into a large rectangle, approximately 12 x 18 inches (30 x 45 cm) and about 1/4 inch (6 mm) thick.
  8. Spread Filling: Spread the cinnamon-sugar mixture evenly over the entire surface of the dough, leaving a 1/2-inch (1 cm) border along one of the long edges.
  9. Roll Up: Starting from the long edge opposite the border, tightly roll the dough into a firm cylinder. Pinch the seam closed.
  10. Cut the Rolls: Slice the log into 12 even pieces, about 1 1/2 inches (4 cm) thick. For best results, use unflavoured dental floss or strong thread for clean cuts.
  11. Second Rise: Arrange the rolls in a lightly buttered 9x13 inch baking dish, leaving a small gap between them. Cover lightly and let rise again in a warm spot for 30–45 minutes until they look puffy.
  12. Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until the rolls are golden brown on top and cooked through. If browning too quickly, loosely tent with aluminum foil.
  13. Cool: Remove the rolls from the oven and let cool slightly (about 10 minutes) while preparing the glaze.
  14. Prepare Glaze: In a bowl, beat the softened cream cheese, 2 Tbsp butter, and vanilla until smooth. Gradually beat in the sifted powdered sugar. Add milk or cream 1 Tbsp at a time until the glaze reaches a thick, smooth, drizzly consistency.
  15. Glaze and Serve: Drizzle or slather the warm rolls generously with the vanilla cream cheese glaze. Serve immediately.