Summary

Instructions

1. 1

   Warm the milk to 100–110°F and melt the butter; lightly grease a 9×13-inch baking dish with some of the melted butter.

2. 2

   In a stand mixer bowl, whisk together the dry ingredients for the dough. Add the milk, melted butter, and egg; mix until a shaggy dough forms.

3. 3

   Knead with a dough hook on medium speed about 10 minutes, until smooth, elastic, and it passes the windowpane test.

4. 4

   In a small bowl, mix the filling ingredients (softened butter, brown sugar, cinnamon) until well combined.

5. 5

   On a lightly floured surface, roll the dough into a 12×16-inch rectangle with even thickness.

6. 6

   Spread the cinnamon sugar filling evenly over the dough, all the way to the edges.

7. 7

   Starting from a long side, roll the dough into a tight log; slice into 12 equal rolls.

8. 8

   Arrange rolls in the greased baking dish. Cover and let rise in a warm spot 60–90 minutes, until doubled, soft, and puffy.

9. 9

   Bake at 350°F for 25–30 minutes, until the edges are lightly golden.

10. 10

    While baking, make the icing: in a small saucepan over medium‑low heat, combine cream cheese, heavy cream, honey, and vanilla; stir until smooth (or remove from heat and blend).

11. 11

    Let rolls cool slightly, then spread with cream cheese icing and serve.