Ingredients:

  • 240ml whole milk, warmed to 110°F
  • 7g active dry yeast
  • 100g granulated sugar
  • 75g unsalted butter, softened
  • 1 large egg, room temperature
  • 570g bread flour
  • 1 tsp fine sea salt
  • 115g unsalted butter, very soft
  • 200g brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 115g cream cheese, softened
  • 55g unsalted butter, softened
  • 180g powdered sugar
  • 1 tsp vanilla bean paste
  • 1.5 tbsp heavy cream

Instructions:

  1. Whisk the warm milk and a pinch of sugar with the yeast. Let it sit for 5–10 minutes until a foamy, tan cap forms to ensure yeast activation.
  2. Combine the yeast mixture with the remaining sugar, softened butter, egg, salt, and bread flour. Mix until a slightly tacky dough forms.
  3. Knead the dough until elastic, then place in a greased bowl. Cover and let rise in a warm spot for about 1.5 to 2 hours, or until doubled in size.
  4. Roll out the dough on a floured surface. Spread with 115g softened butter and sprinkle evenly with brown sugar and cinnamon.
  5. Roll the dough tightly into a log and cut into 12 even pieces using dental floss. Place in a 9x13 inch baking pan.
  6. Bake at 350°F for 25 minutes or until lightly golden brown.
  7. Whisk cream cheese, butter, powdered sugar, vanilla, and heavy cream until smooth. Frost the rolls while still warm.