Ingredients:

  • 4 cups (plus more for dusting) All-Purpose Flour, sifted
  • 1 cup Whole Milk, warmed to 105–115°F (40–45°C)
  • 2 1/4 teaspoons Instant Dry Yeast
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1/2 cup (1 stick) Unsalted Butter, melted and cooled slightly (for dough)
  • 2 Large Eggs, room temperature
  • 1/2 cup (1 stick) Unsalted Butter, very soft (for filling)
  • 3/4 cup Light Brown Sugar, packed firmly
  • 1 tablespoon Ground Cinnamon
  • 4 oz Cream Cheese, full-fat, softened (for frosting)
  • 1/4 cup (1/2 stick) Unsalted Butter, softened (for frosting)
  • 2 cups Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon Vanilla Extract
  • 1–2 tablespoons Whole Milk or Cream (for frosting)

Instructions:

  1. Activate the Yeast: In a small bowl, combine the warm milk, a pinch of sugar, and the yeast. Let stand for 5–10 minutes until foamy.
  2. Combine Ingredients: In the bowl of a stand mixer (or a large bowl), whisk together the flour, remaining sugar, and salt.
  3. Mix Wet into Dry: Add the yeast mixture, melted butter, and room temperature eggs to the dry ingredients.
  4. Knead: Use the dough hook (medium-low speed) or knead by hand for 8–10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. It should be slightly tacky but not sticky.
  5. First Rise (Bulk Fermentation): Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm, draught-free place for 60–90 minutes, or until doubled in size.
  6. Prepare Filling: While the dough rises, cream together the very soft butter, brown sugar, and cinnamon until well combined and fluffy. Set aside.
  7. Roll the Dough: Punch down the risen dough gently to release the air. Turn onto a lightly floured surface. Roll into a large rectangle, approximately 12 x 18 inches (30 x 45 cm) and about 1/4 inch thick.
  8. Spread the Filling: Spread the prepared butter/sugar mixture evenly over the entire surface of the dough, leaving a 1-inch border on one long edge clean.
  9. Roll Tight: Starting from the long edge opposite the clean border, roll the dough tightly into a log. Pinch the seam closed firmly.
  10. Slice the Rolls: Use unflavoured dental floss or a very sharp knife to slice the log into 12 equally sized rolls (about 1 1/2 inches thick).
  11. Second Rise: Arrange the rolls, cut side up, in a lightly buttered 9x13 inch pan. Cover and let rise again for 30–45 minutes, until puffy and close together. Preheat oven to 375°F (190°C) during the last 15 minutes of the rise.
  12. Bake: Bake for 25–30 minutes, rotating the pan halfway, until the rolls are golden brown on top and the centres are fully cooked.
  13. Prepare Frosting: While the rolls bake, cream the softened cream cheese and butter in a bowl until smooth. Gradually beat in the sifted powdered sugar, vanilla, and milk/cream until the desired spreadable consistency is reached.
  14. Frost and Serve: Let the rolls cool in the pan for 5–10 minutes. Spread the frosting generously over the warm rolls. Serve immediately while they are delightfully gooey and fresh.