Ingredients (for 12 servings)

Dough

Filling

Frosting

Equipment

• Large mixing bowl
• Wooden spoon or dough hook + stand mixer (optional)
• Kitchen towel or plastic wrap
• Bench scraper
• Rolling pin
• Two 9-inch (23 cm) round baking pans
• Unflavored dental floss or a sharp knife for slicing
• Wire rack for cooling

Preparation (Step-by-step)

1. Prepare the milk mixture: In a large bowl, whisk together warm milk (100–110°F / 37–43°C), sugar, and melted butter. The liquid should feel warm but not hot.
2. Bloom the yeast: Sprinkle yeast evenly over the milk mixture, stir gently, and let sit in a warm place for about 10 minutes until foamy and active.
3. Start the dough: Add 4 cups (500 g) of the flour to the milk-yeast mixture and stir with a wooden spoon until just combined.
4. First rise: Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, until nearly doubled in size.
5. Prepare pans & filling: Generously butter two 9-inch round baking pans. In a medium bowl, combine brown sugar, softened butter, and cinnamon for the filling; mix until crumbly and spreadable.
6. Finish the dough: Remove plastic wrap, add the remaining 1 cup (125 g) of flour, baking powder, and salt. Stir, then turn the dough onto a lightly floured surface.
7. Knead: Knead for at least 10 minutes, adding small amounts of flour if the dough is too sticky. The dough should be smooth and spring back when poked.
8. Roll out: Roll the dough into a large rectangle about ½-inch (1 cm) thick. Use a bench scraper to square the corners if needed.
9. Spread filling: Evenly spread the cinnamon-brown sugar filling over the rolled dough, leaving a small border at the far edge for sealing.
10. Roll & seal: Starting from the short end, tightly roll the dough into a log and pinch the seam closed. Trim uneven ends for neat rolls.
11. Slice: Use unflavored dental floss or a sharp knife to cut the log into 12 even pieces (~1½ inches / 3–4 cm thick). Place each roll seam-side down: one in the center and five around the perimeter in each prepared pan.
12. Second rise: Cover with a towel and let rise in a warm place for 35–45 minutes until the rolls have expanded by about half their original volume. (If freezing for later, cover tightly and freeze up to 3 months at this stage.)

Bake & Finish

1. Preheat: Preheat oven to 350°F (180°C).
2. Bake: Place pans in the oven and bake for 25–30 minutes, until golden brown and set.
3. Make the frosting while rolls bake: In a medium bowl, whisk together softened cream cheese, melted butter, milk, and vanilla until smooth. Gradually whisk in powdered sugar until the frosting is pourable and creamy.
4. Cool & frost: Let rolls cool for about 10 minutes on a wire rack, then generously drizzle or spread the cream cheese frosting over the warm rolls.
5. Serve: Serve warm. These are best the day they’re made but still delicious the next day.

Pro Tips & Substitutions

• Temperature matters: Keep milk warm (100–110°F) to activate yeast—too hot will kill it.
• Knead well: Ten minutes of kneading develops gluten and gives that soft, pillowy texture.
• Even slices: Use dental floss to slice the roll log cleanly without squashing the spirals.
• Butter alternatives: Use plant-based butter for a dairy-free version; the frosting can be made with vegan cream cheese and plant milk.
• Flavor add-ins: Add ½ cup raisins, chopped pecans, or a teaspoon of orange zest to the filling for variation.
• Extra goo: Brush melted butter over the rolls before baking and sprinkle a little extra brown sugar on top for more caramelization.

Storage & Make-Ahead

• Room temp: Store covered at room temperature for up to 24 hours.
• Refrigerate: Keep in an airtight container for up to 3 days; reheat gently in a warm oven (325°F / 160°C) for 5–8 minutes.
• Freeze: Freeze unbaked, sliced rolls (after second rise) wrapped tightly for up to 3 months. Bake from frozen adding a few extra minutes to the baking time.

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