Ingredients:

  • 1 cup whole milk, warmed to 110°F
  • 2.25 tsp active dry yeast
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 4.25 cups bread flour
  • 1 tsp fine sea salt
  • 0.5 cup unsalted butter, very soft
  • 1 cup dark brown sugar, packed
  • 2.5 tbsp ground cinnamon
  • 0.5 cup heavy cream, slightly warmed
  • 4 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1 pinch salt

Instructions:

  1. Warm the milk. Heat 1 cup whole milk to 110°F. If it's too hot, you'll kill the yeast; too cold, and it won't wake up.
  2. Bloom the yeast. Stir 2.25 tsp active dry yeast into the milk with a pinch of the sugar. Let it sit for 5 to 10 minutes until it looks foamy and smells like bread.
  3. Mix wet ingredients. Add the melted butter, egg, egg yolk, and the rest of the 0.5 cup sugar to the yeast mixture.
  4. Incorporate flour. Stir in 4.25 cups bread flour and 1 tsp salt. Use a dough hook on low speed until a shaggy ball forms.
  5. Knead the dough. Increase speed to medium and knead for 5 to 7 minutes until the dough is smooth, elastic, and clears the sides of the bowl. Note: It should be slightly tacky but not stick to your fingers.
  6. First rise. Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
  7. Roll and fill. Punch the dough down and roll it into a 12x18 inch rectangle. Spread 0.5 cup soft butter over it, then sprinkle with a mix of 1 cup dark brown sugar and 2.5 tbsp cinnamon.
  8. Shape the rolls. Roll the dough tightly into a long log. Cut into 12 even pieces using the floss method mentioned earlier.
  9. Overnight chill. Place rolls in a greased 9x13 pan. Cover tightly with plastic wrap and refrigerate for 8 to 16 hours.
  10. Bake. In the morning, let the rolls sit at room temp for 30 minutes. Pour 0.5 cup warmed heavy cream over them. Bake at 350°F (180°C) for 25 minutes until the tops are lightly golden and the centers are set.
  11. While the rolls are cooling for a few minutes, whip together 4 oz cream cheese, 0.25 cup butter, 1.5 cups powdered sugar, vanilla, and a pinch of salt. Spread it over the warm rolls so it melts slightly into the crevices.