Ingredients:

  • 1 cup (240ml) whole milk, warmed to 110-115°F (43-46°C)
  • 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
  • 3 ½ - 4 cups (420-480g) all-purpose flour, plus more for dusting
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (more or less to reach desired consistency)

Instructions:

  1. Combine warm milk, yeast, and a teaspoon of sugar. Let stand until foamy.
  2. Add remaining sugar, salt, melted butter, and eggs to the yeast mixture. Gradually add flour until a soft dough forms. Knead until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm place until doubled.
  4. Combine softened butter, brown sugar, and cinnamon in a bowl.
  5. Roll out the dough into a large rectangle. Spread with filling. Roll up tightly.
  6. Slice the roll into 12 equal pieces.
  7. Arrange rolls in a greased baking dish. Cover and let rise again.
  8. Bake in a preheated oven until golden brown and cooked through.
  9. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk to reach desired consistency.
  10. Let the rolls cool slightly before frosting generously.