Ingredients:

  • 540g bread flour
  • 240ml whole milk
  • 10g instant yeast
  • 100g granulated sugar
  • 115g unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp fine sea salt
  • 200g dark brown sugar, packed
  • 3 tbsp ground cinnamon
  • 75g unsalted butter, very soft
  • 120ml heavy cream
  • 115g cream cheese, softened
  • 180g powdered sugar
  • 1 tbsp pure vanilla extract

Instructions:

  1. Warm the milk. Heat 240ml whole milk to 110°F (43°C) until warm to the touch but not hot.
  2. Mix the dough. Combine milk, 10g yeast, 100g sugar, 115g melted butter, and 1 egg. Whisk until the egg is fully incorporated.
  3. Add dry ingredients. Stir in 540g bread flour and 1 tsp salt until a shaggy ball forms.
  4. Knead the dough. Use a hook for 8 minutes or hand knead for 12 until the dough is smooth and tacky.
  5. First rise. Place in a greased bowl and cover until the dough has doubled in size.
  6. Prep the filling. Mix 200g brown sugar and 3 tbsp cinnamon until no lumps remain.
  7. Roll and fill. Roll dough into a 12x18 inch rectangle, spread with 75g soft butter, and sprinkle with cinnamon sugar until completely covered.
  8. Cut and rise. Roll tightly, cut into 12 pieces with floss, and place in a pan until they look puffy and crowded.
  9. The cream soak. Pour 120ml warm heavy cream around the rolls until the bottom of the pan is covered.
  10. Bake and glaze. Bake at 350°F (180°C) for 25 minutes until the tops are golden brown and firm. Slather with the mixed cream cheese, powdered sugar, and vanilla while still warm.