Ingredients:

  • 1 cup Whole Milk, warmed (105°F/40°C)
  • 2 ¼ teaspoons Active Dry Yeast (or Instant)
  • ½ cup Granulated Sugar, divided
  • ½ cup (1 stick) Unsalted Butter, melted
  • 2 Large Eggs, lightly beaten
  • 5 cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, softened (for filling)
  • 1 cup Light Brown Sugar, packed (for filling)
  • 2 tablespoons Ground Cinnamon (for filling)
  • ¼ teaspoon Pinch of Salt (for filling)
  • 4 ounces Cream Cheese, softened (for glaze)
  • 2 tablespoons Unsalted Butter, softened (for glaze)
  • 2 cups Powdered Sugar (Icing Sugar) (for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)
  • 2-4 tablespoons Whole Milk or Heavy Cream (for glaze)

Instructions:

  1. Activate the Yeast: Gently warm the milk. Pour warm milk into a large bowl or stand mixer. Whisk in the yeast and 1 tablespoon of the sugar. Let stand for 5–10 minutes until foamy (the sponge).
  2. Combine Wet Ingredients: Add the remaining sugar, melted butter, and beaten eggs to the yeast mixture. Mix lightly until combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  4. Form the Dough: Gradually add the flour mixture to the wet ingredients, mixing on low speed (or by hand) until a shaggy dough forms.
  5. Knead: Knead for 6–8 minutes until the dough is smooth, elastic, and passes the 'windowpane test'.
  6. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl. Cover and let rise in a warm place for 75–90 minutes, or until doubled in size.
  7. Prepare Filling: While the dough rises, combine the softened butter, brown sugar, cinnamon, and salt until a smooth, spreadable paste forms. Set aside.
  8. Punch Down and Rest: Gently punch the dough down to release the air. Turn it out onto a lightly floured surface, cover, and let rest for 10 minutes.
  9. Roll and Spread: Roll the dough into a large 18x12 inch (45x30 cm) rectangle. Spread the prepared cinnamon filling evenly across the entire surface, leaving a ½-inch border along one long edge.
  10. Roll Tightly: Starting from the long edge opposite the border, tightly roll the dough into a cylinder. Pinch the seam closed firmly.
  11. Cut the Rolls: Use unflavored dental floss or a sharp knife to slice the log into 12 equal pieces (approximately 1.5 inches / 4 cm thick).
  12. Second Rise (The Final Proof): Arrange the rolls, cut side up, in a greased 9x13-inch baking dish. Cover loosely and allow them to proof again for 60 minutes.
  13. Preheat and Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 25–30 minutes, or until they are golden brown on top and cooked through.
  14. Cool Slightly: Remove the rolls and let them cool in the pan for 5–10 minutes while preparing the glaze.
  15. Prepare the Glaze: Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk/cream until the glaze is smooth and easily pourable.
  16. Glaze and Serve: Drizzle or slather the generous amount of glaze over the warm rolls. Serve immediately.