Ingredients

Dough:

• 1 cup warm milk
• 1 1/2 tsp instant yeast
• 2 large eggs
• 1/2 cup salted butter (melted or very soft)
• 1/2 cup sugar (100 g)
• 1 tsp salt
• 4 cups bread flour

Filling:

• 1/2 cup salted butter very soft

• 1 cup packed brown sugar (210 g)
• 2 tbsp cinnamon

Frosting:

• 8 oz cream cheese
• 1/2 cup salted butter softened
• 2-3 cups powdered sugar (260 g)
• 2 tsp vanilla

Pour the milk in a mixing bowl and sprinkle the yeast on top. Let sit for 5 minutes

Add room temp eggs, butter, and sugar and mix until combined

Add in salt and flour (save the 1/2 cup and only use if needed)

Mix until just combined and allow the mixture to rest for 5 minutes so the flour can soak up the liquid

Knead the dough for 5-8 minutes (add the extra flour if needed) dough should be tacky

Place dough in a greased bowl and cover with a towel

Allow the dough to rise for an hour to an hour and a half

Prepare the filling

Mix the butter, brown sugar, and cinnamon until well combined and set aside

Sprinkle flour onto the counter and roll the dough to a rectangle

Smooth the filling over the rectangle

Starting on the long side roll the dough up tightly

Cut into 12 slices and place in a greased 9×13 pan

Cover and allow the rolls to rise for 20-40 minutes OR place the directly in the fridge if you’re not baking yet, then let them sit out for 40 minutes before baking

To bake:

Preheat the oven to 375

Warm the heavy cream just until the chill is off

Once the rolls have risen, pour the heavy cream over them

Bake for 25 minutes

Spread the frosting over the cooked rolls and serve