Ingredients:

  • 1 cup whole milk (240ml) warmed to 110°F
  • 1 packet active dry yeast (7g)
  • 0.5 cup granulated sugar (100g)
  • 0.33 cup unsalted butter (75g) melted
  • 1 large egg, room temperature
  • 4.25 cups bread flour (530g)
  • 1 tsp salt
  • 0.5 cup heavy cream (120ml) warmed
  • 1 cup brown sugar (200g) packed
  • 2.5 tbsp ground cinnamon
  • 0.33 cup unsalted butter (75g) softened
  • 4 oz cream cheese (115g) softened
  • 0.25 cup unsalted butter (55g) softened
  • 1.5 cups powdered sugar (180g)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Instructions:

  1. Whisk warm milk, 1 tablespoon of the sugar, and yeast in a stand mixer bowl. Let sit for 10 minutes until foamy.
  2. Add remaining sugar, melted butter, egg, salt, and 4 cups of bread flour. Use a dough hook to knead until the dough pulls away from the sides of the bowl, adding remaining flour only if necessary.
  3. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
  4. Roll out dough on a floured surface into a 12x18 inch rectangle. Spread 75g softened butter across the surface.
  5. Mix brown sugar and cinnamon together, then sprinkle evenly over the buttered dough. Roll tightly into a log.
  6. Cut into 12 even rolls using dental floss. Place in a 9x13 inch baking pan and let rise for another 30-45 minutes.
  7. Preheat oven to 350°F (180°C). Pour warmed heavy cream over the risen rolls, ensuring it seeps between them.
  8. Bake for 20-25 minutes until lightly golden. While baking, whip together cream cheese, 55g butter, powdered sugar, vanilla, and lemon juice.
  9. Spread frosting generously over the rolls while they are still warm.