Ingredients:

  • 1 cup (240ml) whole milk, warmed to 110-115°F (43-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • ¼ cup (57g) unsalted butter, melted and cooled slightly
  • 2 large eggs, lightly beaten
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • Pinch of salt
  • 4 ounces (113g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, or more to adjust consistency

Instructions:

  1. Warm the milk, dissolve the yeast and a bit of sugar. Let stand until foamy.
  2. Combine remaining sugar, salt, melted butter, and eggs in the bowl of a stand mixer (or large mixing bowl). Add the yeast mixture. Gradually add flour, mixing until a shaggy dough forms.
  3. Knead on medium speed (or by hand) for 6-8 minutes until smooth and elastic.
  4. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
  5. While the dough rises, cream together softened butter, brown sugar, cinnamon, and salt.
  6. Roll out the dough into a large rectangle. Spread the filling evenly over the dough. Roll up tightly, jelly-roll style.
  7. Using a sharp knife or unflavored dental floss, slice the roll into 12 equal pieces.
  8. Arrange the rolls in a greased 9x13 inch baking pan. Cover and let rise for another 30-45 minutes.
  9. Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown and cooked through.
  10. While the rolls bake, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Add milk to reach desired consistency.
  11. Let the rolls cool slightly before frosting generously. Serve warm.