Ingredients:

  • 1 cup Whole Milk (Warmed to 105–115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • ½ cup Granulated Sugar (divided)
  • 2 Large Eggs, lightly beaten
  • 8 tablespoons Unsalted Butter (½ cup), melted and cooled
  • 4 ½ to 5 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 12 tablespoons Unsalted Butter (1 ½ sticks), fully softened (for filling)
  • 1 cup Light Brown Sugar, packed (for filling)
  • 2 tablespoons Ground Cinnamon (for filling)
  • 4 ounces Cream Cheese, softened (for glaze)
  • 4 tablespoons Unsalted Butter (½ stick), softened (for glaze)
  • 2 ½ cups Icing Sugar (Confectioners’ Sugar), sifted (for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)
  • 2 to 4 tablespoons Heavy Cream or Milk (for glaze)

Instructions:

  1. Activate the Yeast: Gently warm the milk until it registers between 105–115°F (40–46°C). In the stand mixer bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5–10 minutes until foamy.
  2. Combine Wet Ingredients: Whisk in the remaining granulated sugar, eggs, and cooled melted butter into the yeast mixture.
  3. Mix and Knead: Add the flour and salt. Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead with the dough hook for 8–10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  4. First Proof: Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a clean tea towel. Let rise in a warm, draught-free place for 90 minutes, or until doubled in size.
  5. Prepare Filling: While the dough proofs, cream the 12 tablespoons of softened butter with the brown sugar and cinnamon until smooth and easily spreadable.
  6. Roll the Dough: Punch down the risen dough gently to release the air. Turn it out onto a lightly floured surface. Roll into a large rectangle, approximately 12 x 18 inches (30 x 45 cm).
  7. Spread the Filling: Spread the cinnamon-sugar mixture evenly over the entire surface of the dough, leaving a small ½ inch (1 cm) border on the long edge furthest from you.
  8. Roll the Log: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam shut firmly.
  9. Slice the Rolls: Using a sharp knife or unflavoured dental floss, slice the log into 12 even rolls, approximately 1 ½ inches (4 cm) thick each.
  10. Second Proof: Arrange the rolls, cut side up, in the greased 9x13 inch baking dish, leaving a slight gap between them. Cover the dish loosely and let them proof again for 45 minutes, or until visibly puffy. Preheat your oven to 375°F (190°C).
  11. Bake: Bake the rolls for 25–30 minutes until golden brown. If they start browning too quickly, loosely tent the dish with foil. Remove the rolls from the oven.
  12. Prepare Glaze: While the rolls cool slightly (5-10 minutes), beat together the softened cream cheese and butter until smooth. Gradually beat in the sifted icing sugar, vanilla extract, and 2 tablespoons of cream/milk until smooth. Add more liquid until the glaze reaches a thick, pourable consistency.
  13. Glaze and Serve: Drizzle or slather the warm rolls generously with the cream cheese glaze. Serve immediately while they are still gloriously sticky and warm.