Ingredients:

  • 1 cup (240 ml) Whole Milk, warmed to 105–115°F
  • 2 ¼ teaspoons (7 g) Active Dry Yeast
  • ¼ cup plus 1 tsp Granulated Sugar
  • 4 tablespoons (56 g) Unsalted Butter, melted and cooled
  • 2 Large Eggs, room temperature
  • 1 teaspoon (5 g) Fine Sea Salt (for dough)
  • 4 ½ – 5 cups (560 – 625 g) All-Purpose Flour
  • ½ cup (113 g) Unsalted Butter, very soft (for filling)
  • 1 cup (220 g) Dark Brown Sugar, packed
  • 2 tablespoons (15 g) Ground Cinnamon
  • ½ teaspoon (2.5 g) Fine Sea Salt (for filling)
  • 4 oz (115 g) Cream Cheese, softened
  • 2 tablespoons (28 g) Unsalted Butter, softened (for glaze)
  • 2 cups (240 g) Powdered Sugar, sifted
  • 1 teaspoon (5 ml) Vanilla Extract
  • ⅛ teaspoon (0.5 g) Pinch of Fine Sea Salt (for glaze)
  • 1–3 tablespoons Whole Milk or Cream (for glaze)

Instructions:

  1. Activate the Yeast: In the stand mixer bowl, combine warm milk (105–115°F), 1 teaspoon of sugar, and the yeast. Allow to sit for 5–10 minutes until frothy.
  2. Mix Wet Ingredients: Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Mix gently.
  3. Add Flour and Knead: Gradually add the flour, starting with 4 ½ cups. Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 7–10 minutes. The dough should pull away from the sides of the bowl but still feel slightly sticky and very soft.
  4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover tightly with cling film, and allow to rise in a warm spot for 60–90 minutes, or until doubled in size. Alternatively, refrigerate overnight (8–12 hours) for a slow, deep flavour development.
  5. Prepare Filling: While the dough rests, combine the very soft butter, brown sugar, cinnamon, and salt in a small bowl until evenly mixed and spreadable.
  6. Roll the Dough: Turn the dough out onto a lightly floured surface. Roll it into a large rectangle, roughly 12 inches by 18 inches (30 x 45 cm) and about ¼ inch (0.6 cm) thick.
  7. Spread Filling: Spread the prepared cinnamon filling evenly over the dough, leaving a ½ inch border on one long edge.
  8. Roll Tightly: Starting from the long edge opposite the clean border, roll the dough tightly into a cylinder. Pinch the seam closed.
  9. Cut the Rolls: Use unflavored dental floss or a sharp, serrated knife to cut the cylinder into 12 equal pieces (approximately 1.5 inches / 4 cm thick).
  10. Second Rise (Final Proof): Place the rolls cut-side up in a lightly buttered 9x13 inch baking dish. Cover lightly and allow to rest in a warm place for 45–60 minutes. The rolls should look visibly puffy and touch each other.
  11. Bake: Preheat oven to 375°F (190°C). Bake the rolls for 25–30 minutes, rotating the pan halfway through, until they are deep golden brown on top and the centres feel set.
  12. Make the Glaze: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, salt, and vanilla. Add milk/cream one tablespoon at a time until the glaze reaches a thick, pourable consistency.
  13. Glaze and Serve: Let the rolls cool for about 10–15 minutes out of the oven (they should still be warm). Generously spread the glaze over the top while the rolls are still in the pan. Serve immediately.