Ingredients:

  • 1 cup (240ml) lukewarm milk (whole or 2%)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • ¼ cup (57g) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • Optional: 1/4 cup chopped pecans or walnuts
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk, as needed for consistency
  • Pinch of salt

Instructions:

  1. Warm milk, dissolve yeast and a little sugar. Let stand until foamy.
  2. In a large bowl (or stand mixer bowl), combine yeast mixture, remaining sugar, salt, melted butter, and eggs. Gradually add flour, mixing until a shaggy dough forms.
  3. Knead for 5-7 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm place until doubled.
  5. Mix softened butter, brown sugar, and cinnamon in a bowl.
  6. Roll out the risen dough into a large rectangle. Spread the filling evenly over the dough.
  7. Tightly roll the dough into a log. Cut into 8 equal slices.
  8. Place rolls in a greased baking pan, cover, and let rise again.
  9. Bake in a preheated oven until golden brown.
  10. While rolls are baking, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, salt, and milk until desired consistency is reached.
  11. Let the rolls cool slightly before generously frosting. Serve warm.