Ingredients:

  • 1 cup Whole Milk, warmed to 105–115°F (40–46°C)
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup plus 1 teaspoon Granulated Sugar
  • ½ cup (1 stick) Unsalted Butter, melted and slightly cooled (for dough)
  • 2 Large Eggs, room temperature, lightly beaten
  • 4 ½ – 5 cups All-Purpose Flour, spooned and levelled
  • 1 teaspoon Fine Sea Salt (for dough)
  • ½ cup (1 stick) Unsalted Butter, softened (for filling)
  • 1 cup Light Brown Sugar, firmly packed
  • 2 ½ tablespoons Ground Cinnamon
  • ½ teaspoon Fine Sea Salt (for filling)
  • 4 ounces Cream Cheese, softened, full-fat (for glaze)
  • ¼ cup (½ stick) Unsalted Butter, softened (for glaze)
  • 2 ½ cups Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon Vanilla Extract
  • 2 – 4 tablespoons Whole Milk or Cream (for thinning glaze)

Instructions:

  1. Activate the Yeast: Gently warm the milk (105–115°F / 40–46°C). In a large bowl or stand mixer, combine the warm milk, yeast, and 1 teaspoon of granulated sugar. Let stand for 5–10 minutes until foamy.
  2. Combine Wet Ingredients: Whisk in the remaining granulated sugar, melted butter, and room-temperature eggs until well combined.
  3. Mix and Knead: Gradually add the flour and salt. Mix on low speed until a shaggy dough forms. Knead using the dough hook for 6–8 minutes (or 8–10 minutes by hand) until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  4. First Rise (Bulk Fermentation): Place the dough in a lightly greased bowl, cover tightly with cling film, and let rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.
  5. Prepare the Filling: While the dough proofs, cream the softened butter, brown sugar, cinnamon, and salt until light and fluffy. Set aside.
  6. Roll the Dough: Punch down the risen dough gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm) and about ½ inch thick.
  7. Spread the Filling: Spread the prepared cinnamon-sugar mixture evenly over the entire surface of the dough, leaving a ½ inch border on one of the long edges.
  8. Roll Tightly and Cut: Starting with the long edge opposite the clean border, tightly roll the dough into a cylinder. Pinch the seam closed. Using unwaxed dental floss or a sharp knife, cut the cylinder into 12 equal pieces.
  9. Second Rise (In the Pan): Arrange the rolls cut-side up in a lightly greased 9x13 inch pan. Cover loosely with cling film. Choose Option A (Quick: 45–60 minutes) OR Option B (Overnight/Cold Proof: refrigerate for 8–12 hours, then remove 1 hour before baking).
  10. Preheat Oven: Preheat oven to 375°F (190°C).
  11. Bake: Bake for 25–30 minutes until the tops are golden brown. If browning too quickly, loosely tent with foil.
  12. Prepare Glaze: While rolls cool slightly (5-10 minutes), beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and enough milk/cream to achieve a thick, pourable consistency.
  13. Finish and Serve: Spoon or drizzle the glaze generously over the warm cinnamon rolls. Serve immediately.