Ingredients:

  • 1 cup (240 ml) Whole Milk, warmed (105°F–115°F)
  • 1 packet (2 ¼ teaspoons / 7 g) Rapid-Rise or Instant Yeast
  • ½ cup (115 g) Unsalted Butter, melted and cooled slightly (for dough)
  • 1 large Egg, room temperature, lightly beaten
  • 1 box (15.25 oz / 432 g) Yellow or White Cake Mix
  • 1 cup (120 g) All-Purpose Flour (plus extra for dusting)
  • 1 cup (220 g) Dark Brown Sugar, packed (for filling)
  • 2 tablespoons (28 g) All-Purpose Flour (for filling)
  • 2 ½ teaspoons Ground Cinnamon
  • ½ cup (115 g) Unsalted Butter, softened to room temperature (for filling)
  • 4 oz (115 g) Cream Cheese, softened (for glaze)
  • 2 cups (240 g) Powdered Sugar (Icing Sugar), sifted
  • ¼ cup (60 ml) Whole Milk or Heavy Cream (for glaze)
  • 1 teaspoon Vanilla Extract
  • A pinch of fine Sea Salt

Instructions:

  1. Activate the Yeast: Gently warm the milk (check temperature; it should be between 105°F–115°F). In a large bowl, whisk the warm milk and the yeast together. Let stand for 5–10 minutes until foamy—this shows the yeast is active.
  2. Combine Wet Ingredients: Whisk in the melted butter and the beaten egg into the yeast mixture.
  3. Mix Dry Ingredients: In the bowl of a stand mixer (or a large mixing bowl), combine the cake mix and the 1 cup of all-purpose flour.
  4. Form the Dough: Pour the wet ingredients into the dry ingredients. Mix on low speed until combined, then increase to medium-low. Knead with the dough hook for 3–5 minutes until the dough is smooth but sticky. If mixing by hand, knead gently for 5 minutes on a lightly floured surface.
  5. First Rise (Proofing): Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and place in a warm, draft-free spot for 60–90 minutes, or until doubled in size.
  6. Prepare Filling: While the dough rises, cream together the softened butter, brown sugar, cinnamon, and the 2 tablespoons of flour until well-combined and spreadable.
  7. Roll the Dough: Punch down the risen dough gently to deflate. Turn it onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm) and about ¼ inch (6 mm) thick.
  8. Spread the Filling: Spread the prepared cinnamon-sugar mixture evenly over the entire surface of the dough, leaving a small ½ inch border along one long edge.
  9. Roll and Cut: Starting at the long edge opposite the border, tightly roll the dough into a cylinder. Use a sharp knife or unflavoured dental floss to cut the roll into 12 equal pieces (about 1.5 inches / 4 cm thick).
  10. Second Proof: Place the rolls, cut side up, into the prepared (lightly buttered) 9x13 inch baking pan. Cover loosely and let rest for a final 15–20 minutes while the oven preheats.
  11. Bake: Preheat oven to 375°F (190°C). Bake the rolls for 25–30 minutes, or until the edges are golden brown.
  12. Prepare Glaze: While the rolls bake, whisk together the softened cream cheese, powdered sugar, milk/cream, vanilla, and salt until completely smooth. Add milk 1 teaspoon at a time until the desired consistency is achieved.
  13. Glaze and Serve: Remove the rolls from the oven and let them cool in the pan for 5–10 minutes. Drizzle or dollop the cream cheese glaze generously over the warm rolls. Serve immediately.