Secret Stash Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F) with the granulated sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and aromatic.

Mix wet ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the warmed milk, softened butter (3 tbs) and the egg until combined.

Combine and knead

Add the foamy yeast mixture to the milk mixture. Gradually add 2 1/2 cups of the flour and the salt, mixing with a paddle or wooden spoon until a shaggy dough forms. Add remaining 1/2 cup flour a little at a time while kneading (or switch to dough hook) until dough is smooth, slightly tacky but not sticky, about 6–8 minutes by mixer or 10 minutes by hand.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare filling

While the dough is rising, stir together the brown sugar, ground cinnamon, chopped dark chocolate, chopped toasted walnuts (if using) and a pinch of flaky sea salt in a medium bowl. Pour the melted butter and mix until the mixture resembles damp sand — evenly combined and spreadable.

Roll out dough

Once dough has doubled, gently deflate it and transfer to a lightly floured surface. Roll into a rectangle roughly 12 x 16 inches and about 1/4 inch thick.

Spread filling

Brush the rolled dough lightly with an additional 1 tbs melted butter if desired (not listed separately) then evenly sprinkle and press the secret filling mixture over the dough, leaving a 1/2-inch border along the long edge.

Form log and cut

Starting from the long edge, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces (about 1 to 1 1/4 inches each). Place the cut pieces, spiral side up, into a 9 x 13-inch baking pan lightly buttered or lined with parchment, spacing them about 1/2 inch apart.

Second rise

Cover the pan loosely with plastic wrap or a towel and let the rolls rise until puffy and nearly doubled, about 30–45 minutes. Meanwhile preheat the oven to 350°F (175°C).

Bake

Bake the rolls in the preheated oven 20–25 minutes until golden brown on top and set in the center. If the tops brown too quickly, tent with foil for the last 5–7 minutes.

Make cream cheese glaze

While the rolls bake (or immediately after removing them), beat the softened cream cheese with powdered sugar and vanilla until smooth. Add milk, 1 tablespoon at a time, until glaze reaches a thick but pourable consistency.

Glaze and serve

When rolls come out of the oven, let them cool 5 minutes then spoon the cream cheese glaze generously over the warm rolls, allowing it to melt into the spirals. Finish with a light sprinkle of extra flaky sea salt if desired. Serve warm.