Recipe Index

Ingredients

• 2 1/4 tsp active dry yeast (1 package)
• 1 cup warm whole milk/105-115°F
• 3½ oz granulated sugar
• 2¾ oz unsalted butter, melted, for the dough
• 6¼ oz unsalted butter, softened, for the filling
• 2 large eggs
• 1 1/8 tsp kosher salt
• 19 oz all-purpose flour
• 7 oz packed brown sugar
• 3 tbsp ground cinnamon
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 12¾ oz confectioners' sugar
• 2 tbsp milk, for the frosting, as needed

Method

1. Stir the yeast into the warm milk and leave for 5-10 minutes, until foamy.
2. Mix the yeast mixture with the granulated sugar, melted butter, eggs, salt and flour to form a soft dough. Knead for 8-10 minutes until smooth and elastic.
3. Place in a greased bowl, cover, and leave to rise in a warm place for about 1 hour, until doubled in size.
4. Roll the dough out to a large rectangle about 15¾ x 11¾ in. Spread the softened filling butter evenly over it, then mix the brown sugar and cinnamon and sprinkle generously over the butter.
5. Roll up tightly from a long side and cut into 12 equal rolls. Arrange in a greased 13 x 9 in baking pan.
6. Cover and leave to rise again for 30 minutes, until puffy. Meanwhile heat the oven to 350°F.
7. Bake for 18-22 minutes, until golden but still soft in the centre.
8. Beat the cream cheese with the vanilla and confectioners' sugar, adding milk a spoonful at a time, until smooth and spreadable.
9. Spread the frosting over the warm rolls so it melts into the spirals, and serve warm.

Prep: 20 min · Cook: 20 min · Total: 2 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data