Ingredients:

  • 1 cup (240 ml) whole milk, warmed to 105-115°F (40-46°C)
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup (50g) granulated sugar, plus 1 teaspoon
  • ½ teaspoon 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 (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • Pinch of salt
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (or heavy cream)

Instructions:

  1. Combine warm milk, yeast, and 1 teaspoon sugar. Let stand until foamy (5-10 minutes).
  2. In a large bowl (or stand mixer bowl), combine the yeast mixture, remaining sugar, salt, melted butter, and eggs. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead on a lightly floured surface (or with a dough hook) until smooth and elastic (6-8 minutes).
  4. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (1-1.5 hours).
  5. While the dough rises, combine softened butter, brown sugar, cinnamon, and salt in a bowl.
  6. Punch down the risen dough and roll it out into a large rectangle. Spread the filling evenly over the dough.
  7. Tightly roll the dough into a log. Slice into 12 equal rolls.
  8. Arrange the rolls in a greased 9x13 inch baking pan. Cover and let rise again until puffy (30-45 minutes).
  9. Preheat oven to 350°F (175°C). Bake until golden brown (25-30 minutes). While baking, prepare the frosting. Let rolls cool slightly, then frost generously.