Tool

• Mixing bowls

• Stand mixer

• 9×13-inch baking pan

• Rolling pin

Ingredients

For the Dough

• 1 cup warm milk (110–120°F)

• 5 tablespoons granulated sugar

• 2¼ teaspoons active dry yeast (.25oz/7g packet)

• 4⅔ cups all-purpose flour, plus more for dusting

• ⅓ cup packed light brown sugar

• ½ cup unsalted butter, melted

• 1 large egg, room temperature

• 1 tablespoon vanilla extract

• 1½ teaspoons salt

• ½ teaspoon cinnamon

For the Filling

• 6 tablespoons unsalted butter, room temperature (85g)

• ½ cup light brown sugar (110g)

• 1½ tablespoons cinnamon

For the Glaze

• 4 ounces cream cheese, room temperature (113g)

• 2 tablespoons butter, room temperature

• 1 teaspoon vanilla extract

• Pinch of salt

• 2 cups powdered sugar (240g)

• 1 to 2 tablespoons milk

Direction

Dough:

1. In a large mixing bowl—or the bowl of a stand mixer fitted with a dough hook—combine the warm milk, granulated sugar, and yeast. Let the mixture sit for about 5 minutes, until it becomes foamy.

2. Add the remaining dough ingredients. Mix on low until the dough starts to form, then increase to medium‑low. Knead until the dough is soft, springy, and tacky without sticking to your fingers, about 8–10 minutes.

3. Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm spot (around 75°F) until doubled in size, about 1½–2 hours.

4. Grease a 9×13-inch baking pan with butter or baking spray.

5. Turn the dough out onto a floured surface and roll it into a 12×24-inch rectangle.

Filling:

6. Spread the softened butter evenly over the dough, leaving a ½‑inch border along one long edge. (The butter should be very soft—microwave briefly if needed.)

7. In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough.

8. Starting from the long edge opposite the unbuttered border, roll the dough tightly into a log. Slice into 12 rolls using a serrated knife or unflavored dental floss.

9. Arrange the rolls cut‑side down in the prepared pan. Loosely cover and let rise again until almost doubled, about 1 hour.

10. Preheat the oven to 350°F during the second rise.

11. Bake the rolls for 20–25 minutes, or until lightly golden. Cool on a wire rack.

Glaze:

12. While the rolls bake, beat the cream cheese, butter, vanilla, and salt in a mixing bowl until smooth and creamy.

13. Sift in the powdered sugar and mix on low until fully incorporated. Add 1–2 tablespoons of milk to thin the glaze if desired.

14. Spread about one‑third of the glaze over the rolls as soon as they come out of the oven. After 5 minutes, spread the remaining glaze on top.

15. Serve warm. Rolls can be covered and stored at room temperature for up to 2 days.

Nutrition -

(Per Roll)

Calories: 504kcal Carbohydrates: 74g Protein: 7g Fat: 20g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 68mg Sodium: 359mg Potassium: 132mg Fiber: 2g Sugar: 35g Vitamin A: 657IU Vitamin C: 0.04mg Calcium: 69mg Iron: 3mg