Ingredients:

  • 500g all-purpose flour
  • 7g instant dried yeast
  • 115g granulated sugar
  • 6g salt
  • 240ml whole milk, warmed
  • 120ml heavy cream, warmed
  • 75g unsalted butter, melted
  • 1 large egg, room temperature
  • 115g unsalted butter, softened
  • 200g brown sugar, packed
  • 16g ground cinnamon
  • 115g cream cheese, softened
  • 55g unsalted butter, softened
  • 180g powdered sugar
  • 5ml vanilla extract
  • 15ml heavy cream

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Combine the warmed milk and warmed heavy cream in a mixer bowl. Stir in the instant dried yeast and a pinch of the granulated sugar, and let it sit for 5 minutes until a foamy layer forms.
  3. Add the melted butter, egg, remaining granulated sugar, and salt to the mixture. Gradually incorporate the all-purpose flour one cup at a time.
  4. Knead the dough on medium-low speed for 5–7 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
  5. Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm spot for 45–60 minutes until it doubles in size.
  6. Punch down the risen dough and roll it out on a floured surface into a rectangle approximately 12x18 inches.
  7. Spread the 115g of softened butter evenly across the dough surface, then sprinkle the brown sugar and ground cinnamon over the butter, pressing lightly to adhere.
  8. Tightly roll the dough into a log starting from the long edge. Slice the log into 12 even pieces using dental floss or a serrated knife.
  9. Arrange the rolls in a 9x13 inch baking pan, leaving a small gap between each.
  10. Bake for 22–25 minutes until the tops are golden-brown.
  11. While the rolls bake, whisk together the softened cream cheese, 55g softened butter, powdered sugar, vanilla extract, and 15ml heavy cream until smooth.
  12. Spread the frosting over the rolls while they are still warm.