Ingredients

Dough

• 4–5 cups (520g–650g) all-purpose flour, spooned and leveled
• ¼ cup (50g) granulated sugar
• 2 ¼ teaspoons (1 package) instant yeast
• ½ teaspoon salt
• ¾ cup (180mL) water*
• ½ cup (120mL) whole milk
• ¼ cup (60g) unsalted butter, cut into 4 slices
• 1 large egg, at room temperature

Filling

• 6 tablespoons (85g) unsalted butter, very soft
• ¾ cup (150g) packed brown sugar, light or dark
• 1 ½ tablespoons ground cinnamon

Cream Cheese Icing

• 4 oz (115g) full-fat block cream cheese, room temperature
• 5 tablespoons (70g) unsalted butter, room temperature
• 1 ½ cups (195g) powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. In a large bowl, whisk together 3 cups of flour, sugar, yeast, and salt. Set aside.
2. In a microwave-safe bowl or cup, combine the water, milk, and butter. Heat in short 10-second intervals until the butter melts and the mixture feels warm but not hot. (Alternatively, warm gently on the stovetop over low heat.)
3. Add the egg to the warm liquid mixture and whisk until combined.
4. Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until a thick, sticky dough forms.
5. Mix in an additional 1 cup of flour until the dough begins to come together into a ball.
6. Knead the dough either in the bowl or on a lightly floured surface. Add small amounts of flour as needed to prevent sticking. Continue kneading until the dough becomes smooth, elastic, and slightly tacky. When pressed, it should spring back—if it doesn’t, keep kneading.
7. Cover the dough and let it rest for about 20 minutes. It will puff slightly but not double—this step helps relax the dough for easier rolling.
8. Transfer the dough to a lightly floured surface and roll it into a roughly 14×10-inch rectangle. Shape the edges with your hands as needed.
9. Spread the softened butter across the surface, leaving about a ½-inch border. Evenly distribute the brown sugar over the butter, then sprinkle the cinnamon on top.
10. Starting from the long edge, roll the dough tightly into a log.
11. Trim about ½ inch from each end of the log for cleaner edges (optional).
12. Slice the log into 12 even rolls using a serrated knife (with a gentle sawing motion) or unflavored dental floss.
13. Place the rolls cut side up into a 9×13-inch baking dish. They can be slightly spaced or just touching.
14. Cover and let rise in a warm spot for about 45 minutes, or until doubled in size.
15. Remove the rolls from the oven (if using it as a warm space) and preheat the oven to 350°F.
16. Bake uncovered in the center of the oven for 25–30 minutes, until golden brown. Set aside while preparing the icing.
17. In a medium bowl, combine all icing ingredients. Beat with an electric mixer (paddle attachment) or stir by hand until smooth. Start on low speed, then increase to medium to fully blend.
18. Spread the icing over the rolls while they’re still warm so it melts slightly into the layers.

• Make Ahead Option:
  Prepare the rolls up to step 13, then cover and refrigerate. This slows the rise so you can bake later. For best results, bake within 12 hours (up to 18 hours max). Before baking, let the rolls sit at room temperature (covered) for about 60 minutes until puffy and no longer cold, then continue as directed.
• Temperature Tip:
  The liquid mixture should feel warm to the touch—not hot. If using a thermometer, aim for about 110°F. Too hot can harm the yeast, while too cool will slow the rise.

• Prep Time: ~40 minutes (mixing, kneading, rolling, and assembling the dough).
• Rest & Rise:
  • 20 minutes after kneading to relax the dough.
  • 45 minutes after shaping the rolls to let them rise before baking.
• Bake Time: 25–30 minutes at 350°F.
• Total Time: ~1 hour 50 minutes, including resting, rising, and baking.
• Tip: Don’t skip the resting periods — they help the dough stay soft and fluffy and make the rolls easier to roll out.