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Ingredients
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Dough
Filling
Cream Cheese Frosting
Method
Dough
- 1
Warm milk and melt butter
Gently heat the milk in a small saucepan or microwave until warm (about 110°F/43°C). Add 4 tablespoons butter and 3 tablespoons granulated sugar to the milk; swirl until the butter is melted and sugar mostly dissolved. Let cool slightly if too hot.
- 2
Proof the yeast
In a small bowl, combine 1 tablespoon warm water (105–115°F) and 2 teaspoons active dry yeast with a pinch of sugar. Let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.
- 3
Mix wet ingredients
In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), beat 2 large eggs lightly. Add the cooled milk/butter mixture and the proofed yeast. Stir to combine.
- 4
Add dry ingredients and knead
Add 4 cups all-purpose flour and 1 teaspoon salt to the wet mixture. Mix on low with paddle until dough starts to come together, then switch to the dough hook (or knead by hand) and knead 6–8 minutes until smooth and slightly tacky but not sticky; add up to 1/4 cup extra flour if dough is overly sticky.
- 5
First rise
Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.
Filling and Shaping
- 6
Prepare filling
While the dough rises, combine 6 tablespoons softened butter, 1 cup packed light brown sugar, 2 teaspoons ground cinnamon and a pinch of salt in a bowl. Mix until it forms a spreadable, sandy paste.
- 7
Roll out dough
When dough has doubled, punch it down and transfer to a lightly floured surface. Roll into a rectangle about 16 x 12 inches and roughly 1/4-inch thick.
- 8
Spread filling
Evenly spread the cinnamon-brown sugar filling across the rolled dough, leaving a 1/2-inch bare margin along one long edge.
- 9
Roll and cut
Starting from the long edge opposite the bare margin, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or dental floss, cut the log into 12 even rolls (about 1 to 1¼ inches each).
- 10
Second rise
Place rolls cut-side up in a 9x13-inch baking pan or similarly sized pan greased with butter, spaced slightly apart. Cover loosely and let rise in a warm place until puffy and nearly doubled, about 30–45 minutes.
Bake
- 11
Preheat oven
Preheat the oven to 375°F (190°C) during the final part of the second rise so it's ready when rolls have puffed.
- 12
Bake rolls
Bake the rolls in the preheated oven for 18–22 minutes, or until golden brown on top and set in the center. If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.
- 13
Cool slightly before frosting
Remove rolls from oven and let them cool 8–10 minutes in the pan so they settle slightly—still warm but not piping hot—before applying the frosting.
Cream Cheese Frosting
- 14
Make frosting
In a bowl, beat 4 ounces softened cream cheese and 2 tablespoons softened butter until smooth and creamy. Add 1 cup confectioners' sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat until fully combined and fluffy. If frosting is too thick, add 1/2 teaspoon milk at a time until spreadable.
- 15
Frost the rolls
Using a spatula, spread the cream cheese frosting over the warm (not hot) rolls so it melts slightly into the swirls. Serve warm.