Ingredients:

  • 1 cup Whole Milk, warmed to 105–115°F (40–46°C)
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup Granulated Sugar
  • 1 Large Egg, lightly beaten
  • ¼ cup Unsalted Butter, melted and cooled slightly
  • 3 cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, softened, for filling
  • ¾ cup Light Brown Sugar, packed
  • 2 tablespoons Ground Cinnamon
  • 4 oz Cream Cheese, softened, full-fat
  • 2 cups Confectioners' (Icing) Sugar, sifted
  • 2 tablespoons Unsalted Butter, softened, for glaze
  • 1 teaspoon Vanilla Extract
  • 2–4 tablespoons Whole Milk or Heavy Cream

Instructions:

  1. Activate Yeast: Combine warm milk, sugar, and yeast in a large bowl (or stand mixer bowl). Let stand 5–10 minutes until foamy and doubled in size (the bloom).
  2. Combine Wet Ingredients: Stir in the melted butter and beaten egg.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  4. Form Dough: Gradually add the flour mixture to the wet ingredients. Mix on low speed (or by hand) until a shaggy dough forms.
  5. Knead: Knead the dough for 6–8 minutes until smooth, elastic, and slightly tacky (using a stand mixer or vigorous hand kneading).
  6. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly with cling film or a damp cloth. Allow to rise in a warm spot for 60–90 minutes, or until doubled.
  7. Prepare Filling: While the dough rises, cream together the softened butter, brown sugar, and cinnamon until light and fluffy. Set aside.
  8. Roll Dough: Punch down the risen dough gently. Turn out onto a lightly floured surface. Roll into a large rectangle, approximately 18 x 12 inches (45 x 30 cm) and about ¼ inch (6 mm) thick.
  9. Spread Filling: Spread the cinnamon-sugar filling evenly across the dough, leaving a 1-inch (2.5 cm) border along one long edge.
  10. Roll Tightly: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed firmly.
  11. Cut Rolls: Using unflavoured dental floss or a very sharp knife, cut the log into 20 equal pieces, approximately ¾ inch (2 cm) thick.
  12. Transfer to Pan: Arrange the mini rolls cut-side up in the prepared 9x13 inch pan, leaving a slight gap between them (they will grow).
  13. Second Rise (Proofing): Cover the pan loosely and allow the rolls to proof for 30 minutes in a warm spot. They should look puffy.
  14. Preheat Oven: Preheat oven to 375°F (190°C).
  15. Bake: Bake for 15–18 minutes, or until the tops are light golden brown and the internal temperature registers 200–205°F (93–96°C).
  16. Cool: Remove from oven and let cool slightly for 10 minutes.
  17. Make Glaze: While the rolls cool, beat together the cream cheese, butter, and vanilla until smooth. Gradually beat in the sifted confectioners' sugar. Add milk or cream, 1 tablespoon at a time, until the glaze is smooth and easily pourable.
  18. Glaze Rolls: Drizzle or spread the glaze generously over the warm (not hot) rolls. Serve immediately.