For the dough:
- ¾ cup warm milk (110F degrees)
- 3 tsp quick rise yeast
- 1/4 cup sugar
- 1 egg plus 1 egg yolk
- 1/4 cup unsalted butter, melted
- 3 cups bread flour (can use AP flour)
- ¾ tsp salt
For the filling:
- 1 stick of butter, room temperature
- 1 cup brown sugar
- 1 Tbsp cinnamon
For the frosting:
- 4 oz room temperature cream cheese
- 4 tablespoons room temperature unsalted butter
- ⅔ cup confectioners sugar
- 1 teaspoon vanilla extract
- optional: 1 Tbsp heavy cream
- In a cup mix the warm milk and yeast together. In a bowl of a stand mixer with a dough hook add eggs, melted butter and sugar. When the milk and yeast mixture is bubbly, add to the stand mixer. Whisk until combined. Add flour and gently mix with a spoon until just incorporated. Lower dough hook and mix for about 5 minutes. Take the dough out and create a ball. Lightly oil the bowl, place the dough ball back in, cover with plastic wrap and a towel and let rise for 1-2 hours until doubled in size.
- In the meantime make the filling, add all of the ingredients to a small bowl and work until a paste forms.
- Punch down the dough and transfer to a well floured surface. Roll into a large rectangle about 10 x 16 inches. Spread the filling evenly all over the dough and up to the edges.
- Starting at the 10 inch side start rolling tightly until a log is formed. Place onto a tray and refrigerate for about 10-15 minutes until firmed up.
- Pre-heat oven to 350F degrees. Butter a large baking dish depending on how many rolls you will cut. A 9 inch round pan or 9×9 pan will work for 9 pieces. If you decide to make up to 14, butter a 9×13 inch dish. Take the dough out of the refrigerator and slice into even pieces with a sharp knife, at least 9 and up to 14. Arrange in the dish, cover with plastic wrap and let rise for 30 mins to an hour. At this time you can set it into the refrigerator overnight. Bring up to room temp before baking.
- Bake for 17-25 mins. The thinner they are the less time they need. Take them out of the oven when lightly brown on top, you want to under-bake a little so they stay soft and gooey on the inside.
- While the rolls bake, make the frosting. Add all ingredients to a bowl and combine with an electric mixer. I like my frosting very thick. If you like yours thinner add 1 Tbsp heavy cream or until desired consistency is reached.
- Let cool for 10 minutes. Spread frosting on top and serve warm.