Cinnamon Rolls with Cream Cheese Glaze

Ingredients

• 1 cup warm milk (110–120°F / 240 ml)
• 5 tablespoons granulated sugar (63 g)
• 2¼ teaspoons active dry yeast (7 g)
• 4⅔ cups all-purpose flour, plus more for dusting (560 g)
• ⅓ cup packed light brown sugar (73 g)
• ½ cup unsalted butter, melted (113 g)
• 1 large egg, room temperature
• 1 tablespoon vanilla extract
• 1½ teaspoons salt
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, softened (85 g)
• ½ cup packed light brown sugar (110 g)
• 1½ tablespoons ground cinnamon
• 4 ounces cream cheese, softened (113 g)
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups powdered sugar (240 g)
• 1 to 2 tablespoons milk

Method

1. Stir together the warm milk, granulated sugar and yeast in the bowl of a stand mixer. Leave for about 5 minutes, until foamy.
2. Add the flour, brown sugar, melted butter, egg, vanilla, salt and cinnamon.
3. Mix with the dough hook on low speed until the dough begins to come together.
4. Increase to medium-low speed and knead for 8 to 10 minutes, until the dough is springy and tacky but does not stick to your fingers.
5. Transfer the dough to a lightly oiled bowl, cover and leave in a warm place for 1½ to 2 hours, until doubled in size.
6. Lightly grease a 9 x 13-inch baking dish.
7. Turn the dough onto a well-floured surface and roll it into a roughly 12 x 24-inch rectangle.
8. Spread the softened butter over the dough, leaving a ½-inch border along one long edge.
9. Mix the brown sugar and cinnamon for the filling, then sprinkle it evenly over the butter.
10. Starting from the opposite long edge, roll the dough into a tight log.
11. Cut the log into 12 equal rolls and arrange them cut-side up in the baking dish.
12. Cover loosely and leave in a warm place for about 1 hour, until nearly doubled.
13. Preheat the oven to 350°F (175°C).
14. Bake for 20 to 25 minutes, until lightly golden on top.
15. For the glaze, beat the cream cheese, butter, vanilla and salt until smooth.
16. Add the powdered sugar and beat until combined. Add 1 to 2 tablespoons milk if a thinner glaze is desired.
17. Spread one-third of the glaze over the hot rolls. Cool for 5 minutes, then spread over the remaining glaze and serve warm.