Ingredients:

  • 540g all-purpose flour
  • 50g granulated sugar
  • 11g instant yeast
  • 240ml whole milk, warmed to 43°C
  • 75g unsalted butter, melted
  • 1 large egg, room temperature
  • 5g fine sea salt
  • 115g unsalted butter, softened
  • 150g brown sugar
  • 15g ground cinnamon
  • 4oz cream cheese, softened
  • 57g unsalted butter, softened
  • 180g powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Combine the 540g flour, 50g granulated sugar, 11g yeast, and 5g salt in your mixer. Pour in the 240ml warm milk, 75g melted butter, and the egg.
  2. Use the dough hook on low speed for 5-7 minutes. You want the dough to clear the sides of the bowl but still feel slightly tacky to the touch.
  3. Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm spot for about 30 minutes. Wait until it has doubled in size before moving to the next step.
  4. Turn the dough onto a lightly floured surface and roll it into a 12x18 inch rectangle. Keep the edges as straight as possible for even rolls.
  5. Spread the 115g softened butter over the dough, leaving a small border at the top. Sprinkle the 150g brown sugar and 15g cinnamon mixture evenly over the butter.
  6. Roll the dough tightly starting from the long edge. Use dental floss to slice the log into 12 even pieces, about 1.5 inches thick each.
  7. Place the rolls in a greased 9x13 pan. Cover and let them rise for another 30 minutes until they are puffy and touching.
  8. Bake at 180°C (350°F) for 20 to 25 minutes until the tops are lightly golden and the house smells like heaven.
  9. Whisk the 4oz cream cheese, 57g butter, 180g powdered sugar, and vanilla until velvety. Spread over the rolls while they are still warm so the icing seeps into the spirals.