Ingredients:

  • 1 cup whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 0.5 cup granulated sugar
  • 0.33 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 4.5 cups bread flour
  • 1 tsp sea salt
  • 0.5 cup heavy cream, warmed
  • 0.5 cup unsalted butter, very soft
  • 1 cup brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla bean paste
  • 1 pinch sea salt

Instructions:

  1. In a stand mixer bowl, whisk warm milk and granulated sugar, then sprinkle yeast on top. Let sit for 5–10 minutes until foamy.
  2. Add melted butter and egg. Gradually add bread flour and salt. Use the dough hook to knead on medium speed for 5-7 minutes until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot for 90 minutes or until doubled in size.
  4. Punch down dough and roll out on a floured surface into a 12x18 inch rectangle. Spread 0.5 cup softened butter over the surface, then sprinkle with a mixture of brown sugar, cinnamon, and vanilla.
  5. Roll the dough tightly into a log. Use unflavored dental floss to cut into 12 even rolls. Place in a greased 9x13 inch baking dish.
  6. Cover and let rise for another 45 minutes. Preheat oven to 350°F (175°C).
  7. Pour the warmed heavy cream around and over the rolls. Bake for 22-25 minutes until lightly golden brown.
  8. Beat cream cheese, 0.25 cup butter, powdered sugar, vanilla bean paste, and a pinch of salt until smooth. Spread over rolls while still warm.