1stickunsalted butter room temperature and cut in small cubes
1tspvanilla extractor paste
4cupsall-purpose flour520 g
1tspkosher saltfine grain
Cinnamon Sugar Filling
1/2cupbrown sugar 100 g light or dark
1/2cupgranulated sugar100 g
Cream Cheese Frosting
8ozcream cheese226 g room temperature
1/4cupunsalted butter57 g room temperature
2cupspowdered sugar250 g
1/2tspvanilla extractor paste
1pinchkosher saltfine grain
1/2cupheavy cream 120 g warm (not hot)
Making the dough
Warm milk in the microwave for 45-60 seconds, to about 105°-115° (prime yeast awakening temperatures!) Place the milk into the bowl of your standing mixer, then add honey and yeast. Let sit until it becomes foamy, about 5-10 minutes.
Add the sugar, butter, eggs, and vanilla into the milk. Sift in 4 cups flour, and the salt and stir with the dough hook, starting on low and increasing to medium-high, until all the flour is mixed in. It's going to look like the hook won't be able to bring all the dry flour to the dough party, but it will. This part will take about 2-3 minutes.Let the dough hook do its thing for about another 5-6 minutes or until a large ball is formed and it pulls away from the bottom and sides of the bowl. It will still be slightly sticky, but not wet. If the dough seems too sticky, and is not forming a ball, add more flour, 1 tbs at a time, until it comes together.
Knead the dough on a lightly floured surface for a few minutes until it is just barely tacky and form it into a smooth ball. Grease a large bowl and place the dough inside. Cover the bowl with a kitchen towel or plastic wrap and put in a warm place to rise for about an hour, or until the dough has doubled in size.
Make the filling
In a small bowl, combine softened butter, brown sugar, granulated sugar, and cinnamon until mixed.
Making the rolls
Sprinkle a large work surface with flour and plop the dough out. Form the dough into a rectangle, pressing out the gases as you go. Roll the dough into an 18”X12” rectangle. Using a silicone or offset spatula (I used my clean hands 🤗), spread softened butter all over the dough and then sprinkle with the cinnamon sugar, going all the way to the edges. Roll the dough tightly away from you, along the long end and cut into 12 equal sized rolls using a serrated knife. Use a ruler. It’s your friend. Line a 9x13 pan with parchment paper and lightly spritz with non-stick spray. Place rolls in 4 evenly spaced rows of three.
Cover and let rise until nearly doubled, about 30 minutes, and preheat your oven to 350° F If you would like to make these the night before and bake them in the morning, cover tightly and place in the refrigerator overnight to finish proofing. In the morning, preheat the oven to 350°, take the rolls out of the oven, and allow them to rest next to the preheating oven for 30 minutes or until almost doubled again in size. If it's a particularly cold morning it might take an hour. When your rolls have finished their second rise, pour the warmed cream (just warm to touch, not hot) all over the top of each roll and allow it to soak in for a few minutes. Bake at 350° until golden brown, about 25-30 minutes.
Frost the rolls and eat them so fast
While rolls are baking, beat together cream cheese, butter, powdered sugar, milk, vanilla extract, and salt.
Spread the cream cheese frosting on the rolls while they are still warm so it gets into all the nooks and crannies. Eat them. Eat them. Eat them. Share 🙄
Nutrition information provided is only an estimate and will vary based on cooking methods and brands of ingredients used.