Ingredients:

  • 1 cup warm milk (240ml) at 110°F
  • 2.25 tsp active dry yeast
  • 0.5 cup granulated sugar (100g)
  • 0.33 cup unsalted butter, melted and cooled (75g)
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 4.25 cups all-purpose flour (530g)
  • 1 tsp salt
  • 0.5 cup unsalted butter, softened (115g) for filling
  • 1 cup brown sugar, packed (200g)
  • 2.5 tbsp ground cinnamon
  • 1 tsp cornstarch
  • 4 oz cream cheese, softened (115g)
  • 0.25 cup unsalted butter, softened (55g) for frosting
  • 1.5 cups powdered sugar (180g)
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Whisk warm milk, sugar, and yeast in a bowl; let sit for 5-10 minutes until foamy. Add melted butter, egg, egg yolk, and 4 cups of flour. Knead using a dough hook until smooth and slightly tacky. Place in a greased bowl, cover, and let rise in a warm spot for 60-90 minutes until doubled.
  2. Punch down the dough and roll into a 12x18 inch rectangle on a lightly floured surface. Spread softened butter over the dough, leaving a small border. Mix brown sugar, cinnamon, and cornstarch, then sprinkle evenly over the butter.
  3. Roll the dough tightly into a log. Use unflavored dental floss to cut into 12 even rolls. Place in a greased 9x13 inch pan, cover, and let rise for 45 minutes until puffy and touching.
  4. Bake at 350°F (175°C) for 22-27 minutes until golden brown. Whip cream cheese, butter, powdered sugar, vanilla, and cream together. Apply half the frosting while rolls are warm and the rest once cooled.