Ingredients:

  • 1 cup whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter, browned and cooled
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 4.25 cups bread flour
  • 1 tsp fine sea salt
  • 0.75 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 0.25 tsp freshly grated nutmeg
  • 1 tsp vanilla bean paste
  • 6 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 tbsp maple syrup
  • 2 tbsp heavy cream

Instructions:

  1. In a small saucepan, brown 1/2 cup of butter until nutty and mahogany-flecked; set aside to cool. Warm the milk to 110°F and whisk in the yeast and granulated sugar. Let sit for 5-10 minutes until foamy.
  2. In a stand mixer, combine the yeast mixture, cooled browned butter, whole egg, and egg yolk. Gradually add 4.25 cups of bread flour and the salt. Use the dough hook to knead for 8 minutes until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour 30 mins, or until doubled in size.
  4. Prepare the filling by mixing 3/4 cup softened butter, dark brown sugar, cinnamon, and nutmeg until it reaches a spreadable consistency.
  5. Punch down the dough and roll into a large rectangle (roughly 30x45 cm) on a floured surface. Spread the filling evenly to the edges.
  6. Roll the dough tightly into a log. Use unflavored dental floss to slice into 12 even rolls. Place rolls in a greased 9x13 inch baking dish.
  7. Cover and let rise for 45 minutes (or refrigerate overnight and bring to room temperature for 1 hour before baking).
  8. Preheat oven to 350°F (175°C). Bake for 25 minutes until the tops are a deep golden brown and the centers reach 190°F.
  9. Whisk together cream cheese, 1/4 cup butter, powdered sugar, maple syrup, and heavy cream until smooth. Spread over the rolls while still warm.