Achat Recipe

Activate and mix

In a large bowl or stand mixer bowl, combine warm water, warm milk, sugar and yeast. Let sit 5–7 minutes until foamy. Add melted butter and egg and whisk to combine.

Combine dry and wet

Add flour and salt to the bowl. Using the dough hook on low (or a wooden spoon), mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add flour 1 tablespoon at a time; if too dry, add warm water 1 teaspoon at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Prepare filling

While the dough rises, stir together brown sugar, cinnamon and softened butter until crumbly and spreadable. Fold in chopped nuts if using.

Roll and fill

After dough has doubled, punch down and turn onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 16 inches. Spread the filling evenly over the dough, leaving a ½-inch border along one long edge.

Form roll

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under.

Slice

Using a sharp serrated knife or dental floss, slice the log into 12 equal rolls (about 1 to 1¼ inches each). Place the rolls cut-side up in a greased 9x13-inch baking pan or two 9-inch round pans, leaving small gaps for expansion.

Second rise

Cover the pan with plastic wrap or a towel and let the rolls rise in a warm place until puffy and nearly doubled, about 30–45 minutes.

Preheat and bake

Preheat the oven to 350°F (175°C). Bake the risen rolls for 20–25 minutes until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the final 5–10 minutes.

Make glaze

While the rolls bake, beat together softened cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until combined. Thin with milk, 1 teaspoon at a time, until spreading consistency is reached.

Finish

Remove rolls from the oven and let cool 5–10 minutes. Spread the cream cheese glaze over the warm rolls so it melts into the swirls. Serve warm.