Ingredients:

  • 1 cup warm milk (110°F/43°C)
  • 2 1/4 tsp active dry yeast
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 tbsp ground cinnamon
  • 1 pinch salt
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions:

  1. Bloom the Yeast: Combine warm milk and a pinch of sugar in a mixer bowl. Stir in yeast and let sit for 5-10 minutes until frothy.
  2. Combine Wet Ingredients: Whisk in remaining sugar and melted butter, then add the egg and beat until smooth.
  3. Integrate Dry Ingredients: Gradually add flour, salt, baking powder, and baking soda. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase speed to medium-low and knead for 5-7 minutes until the dough is smooth, tacky, and pulls away from the sides.
  5. First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
  6. Roll-Out: Punch down the dough and roll into a 12x18 inch rectangle, approximately 1/4-inch thick.
  7. Layering: Spread softened butter across the dough, then sprinkle evenly with a mixture of brown sugar and cinnamon.
  8. Spiral: Roll the dough tightly starting from the long edge.
  9. Cut and Chill: Slice the log into 12 even rolls using dental floss and place in a greased 9x13 inch baking pan. Refrigerate for 2 hours.
  10. Bake: Bake the rolls for 20 minutes.
  11. Icing: Beat together cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth. Spread over warm rolls.