Ingredients:

  • 500g bread flour
  • 240ml whole milk, warmed to 110°F
  • 40g honey
  • 7g active dry yeast
  • 1 large egg, room temperature
  • 60g unsalted butter, softened
  • 7g fine sea salt
  • 40g unsalted butter, very soft (for filling)
  • 60g coconut sugar or dark brown sugar
  • 15g Ceylon cinnamon
  • 2g ground cardamom
  • 180ml heavy cream
  • 100g dark brown sugar
  • 30ml maple syrup
  • 1 tsp vanilla bean paste
  • 1 pinch flaky sea salt

Instructions:

  1. Combine 240ml warm milk, 40g honey, and 7g yeast in your mixer bowl. Wait 5-10 mins until it looks foamy and alive.
  2. Add 500g flour, the egg, and 7g salt. Mix until a shaggy mass forms.
  3. Add 60g softened butter one tablespoon at a time.
  4. Run the mixer for 8 minutes until the dough is silky and clears the bowl sides.
  5. Place in a greased bowl, cover, and wait 1 hour 30 mins until doubled in size.
  6. Mix 60g coconut sugar, 15g cinnamon, and 2g cardamom. Have the 40g soft butter ready.
  7. Roll dough into a 12x18 inch rectangle. Spread butter edge to edge and sprinkle the spice mix.
  8. Roll tightly from the long edge and cut into 12 even pieces using dental floss.
  9. Whisk 180ml heavy cream, 100g dark brown sugar, 30ml maple syrup, and vanilla bean paste. Pour half into the baking dish.
  10. Place rolls in the dish, pour remaining glaze over them, and rise 45 minutes. Bake at 350°F for 25 minutes until the tops are deeply bronzed and the sauce is bubbling.