• 240 ml warm milk
• 65 grams granulated sugar
• 7 grams instant yeast
• 70 grams unsalted butter, melted
• 1 large egg
• 500 grams all-purpose flour
• ½ teaspoons fine salt
• 100 grams brown sugar
• 2 tablespoons ground cinnamon
• 60 grams unsalted butter, very soft
• 115 grams cream cheese, softened
• 60 grams unsalted butter, softened
• 150 grams powdered sugar
• ½ teaspoons vanilla extract

How to make it

1. 01

   Combine 240 ml warm milk, 65 grams granulated sugar, and 7 grams instant yeast. Let sit for 5–10 minutes until foamy and active.

2. 02

   Add 70 grams unsalted butter and 1 large egg, then mix in 500 grams all-purpose flour and ½ teaspoons fine salt to form a soft dough.

3. 03

   Knead (by hand or stand mixer) for 7–8 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for 1 hour until doubled in volume.

4. 04

   Roll the dough out onto a lightly floured surface into a 16x12-inch rectangle. Spread 60 grams unsalted butter evenly over the surface, leaving a small border.

5. 05

   Mix 100 grams brown sugar and 2 tablespoons ground cinnamon, then sprinkle evenly over the buttered dough.

6. 06

   Roll the dough tightly from the long edge into a neat log. Slice into 12 even rolls using dental floss or a sharp serrated knife.

7. 07

   Arrange the rolls in a greased 23x33 cm (9x13-inch) baking pan, cover with a warm damp towel, and let rise for 30–45 minutes until puffy.

8. 08

   Preheat oven to 175°C (350°F). Bake for 22–25 minutes until golden brown and the centers are cooked through.

9. 09

   While rolls bake, beat together 115 grams cream cheese, 60 grams unsalted butter, 150 grams powdered sugar, and ½ teaspoons vanilla extract until smooth and creamy.

10. 10

    Spread the cream cheese frosting generously over the warm rolls right out of the oven so it melts into the swirls before serving.