Ingredients:

  • 1 cup (240 ml) Whole Milk, warmed to 105–115°F
  • 2 ¼ teaspoons (1 packet) Active Dry or Instant Yeast
  • ¼ cup (50 g) Granulated Sugar (for dough)
  • ½ cup (115 g) Unsalted Butter, melted and cooled (for dough)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Salt (for dough)
  • 4 ½ – 5 cups (560 – 625 g) All-Purpose Flour
  • 1 cup (230 g) Unsalted Butter, softened (for filling)
  • 1 ½ cups (300 g) Light Brown Sugar, packed
  • 2 tablespoons (15 g) Ground Cinnamon
  • ¼ teaspoon Salt (for filling)
  • 4 oz (115 g) Cream Cheese, softened (for glaze)
  • 2 tablespoons (30 g) Unsalted Butter, softened (for glaze)
  • 2 – 2 ½ cups (250 – 315 g) Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon Vanilla Extract
  • 1 – 3 tablespoons Milk or Cream (for glaze)

Instructions:

  1. Activate the Yeast: Gently warm the milk (it should feel like bathwater). Pour milk into the mixer bowl, sprinkle with yeast and a pinch of sugar. Let stand for 5–10 minutes until foamy.
  2. Combine Wet Ingredients: Add the remaining sugar, melted butter, eggs, and salt to the milk mixture. Mix briefly on low speed.
  3. Add Flour: Gradually add the flour, 1 cup at a time, until a shaggy dough forms. Switch to the dough hook attachment.
  4. Knead: Knead on medium-low speed for 8–10 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. (If kneading by hand, knead for 12–15 minutes).
  5. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap. Let rise in a warm, draught-free spot until doubled in size (approx. 60–90 minutes).
  6. Prepare the Filling: While the dough proofs, cream together the very soft butter, brown sugar, cinnamon, and salt until smooth and spreadable. Set aside.
  7. Roll the Dough: Punch down the risen dough gently to release air. 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 thick.
  8. Spread the Filling: Spread the cinnamon filling evenly over the dough rectangle, ensuring it reaches all edges.
  9. Roll Tightly: Starting from the long edge, roll the dough tightly into a log. Pinch the seam gently to seal.
  10. Slice the Rolls: Use a sharp, non-serrated knife or unflavoured dental floss to cut the log into 12 equal pieces (approx. 1 ½ inches / 4 cm thick).
  11. Second Proof: Place the rolls cut-side up in a lightly greased 9x13 inch baking dish, ensuring they are slightly touching. Cover loosely and let rise for 45–60 minutes until noticeably puffy and nearly doubled again.
  12. Preheat and Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until the rolls are golden brown and cooked through (internal temperature of 200°F / 93°C).
  13. Prepare the Glaze: While the rolls cool slightly (about 10 minutes), beat the cream cheese and butter until smooth. Gradually beat in the sifted powdered sugar, vanilla, and salt. Add milk/cream 1 tablespoon at a time until the glaze reaches a desired thick, pourable consistency.
  14. Glaze and Serve: Spoon or drizzle the generous glaze over the warm rolls. Serve immediately.