Ingredients:

  • 1 cup (240ml) Whole milk, warmed to 110°F
  • 1 packet (7g) Active dry yeast
  • 0.5 cup (100g) Granulated sugar
  • 1 tsp Salt
  • 6 tbsp (85g) Unsalted butter, softened
  • 1 Large egg
  • 1 Large egg yolk
  • 4.5 cups (560g) All-purpose flour
  • 1 cup (200g) Dark brown sugar, packed
  • 2.5 tbsp Ground Korintje cinnamon
  • 1 tbsp Cornstarch
  • 0.5 cup (113g) Unsalted butter, very soft
  • 6 oz (170g) Full-fat cream cheese, softened
  • 0.25 cup (56g) Unsalted butter, softened
  • 1.5 cups (180g) Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Heavy cream

Instructions:

  1. Warm the milk. Heat 1 cup (240ml) whole milk to 110°F and stir in 1 packet (7g) yeast and 1 tbsp of the sugar. Wait 10 minutes until it looks foamy.
  2. Mix the base. Add the remaining sugar, 6 tbsp (85g) softened butter, the egg, and the egg yolk to the yeast mixture. Note: The extra yolk adds richness.
  3. Add the flour. Stir in 1 tsp salt and 4.5 cups (560g) all purpose flour. Note: Use a wooden spoon until a shaggy dough forms.
  4. Knead the dough. Work the dough on a floured surface for 8 minutes until it's smooth and elastic. Note: It should bounce back when poked.
  5. First Rise. Place in a greased bowl, cover, and let sit in a warm spot for 1.5 hours until doubled in size.
  6. Prepare the filling. Mix 1 cup (200g) dark brown sugar, 2.5 tbsp cinnamon, and 1 tbsp cornstarch.
  7. Roll and fill. Punch down the dough and roll into a 12x18 inch rectangle. Spread 0.5 cup (113g) very soft butter across the surface.
  8. Shape the rolls. Sprinkle the cinnamon mixture over the butter. Roll tightly from the long edge and cut into 12 even pieces using dental floss.
  9. Second Rise. Place rolls in a greased 9x13 dish. Cover and let rise for 45 minutes until puffy and touching each other.
  10. Bake. Heat oven to 350°F and bake for 25 minutes until golden brown and the house smells like a dream.
  11. Ice the rolls. Beat 6 oz (170g) cream cheese, 0.25 cup (56g) butter, 1.5 cups (180g) powdered sugar, 1 tsp vanilla, and 1 tbsp heavy cream. Spread over warm rolls.