1Combine hot water, warm milk, room temperature egg, salted butter, flour, sugar, instant yeast, and salt in a stand mixer.
2Combine hot water, warm milk, room temperature egg, salted butter, flour, sugar, instant yeast, and salt in a stand mixer.
3Combine hot water, warm milk, room temperature egg, salted butter, flour, sugar, instant yeast, and salt in a stand mixer.
4Knead for 5 minutes (or 15 minutes as per description).
5Knead for 5 minutes (or 15 minutes as per description).
6Knead for 5 minutes (or 15 minutes as per description).
7Plop the dough into a greased bowl, cover, and proof in a warm area (like an oven with just the light on) for 2 hours.
8Plop the dough into a greased bowl, cover, and proof in a warm area (like an oven with just the light on) for 2 hours.
9Plop the dough into a greased bowl, cover, and proof in a warm area (like an oven with just the light on) for 2 hours.
10While the dough is rising, make the filling by beating together softened, salted butter, brown sugar, and cinnamon.
11While the dough is rising, make the filling by beating together softened, salted butter, brown sugar, and cinnamon.
12While the dough is rising, make the filling by beating together softened, salted butter, brown sugar, and cinnamon.
13Once the dough is done proofing, roll it into a rectangle on a floured surface.
14Once the dough is done proofing, roll it into a rectangle on a floured surface.
15Once the dough is done proofing, roll it into a rectangle on a floured surface.
16Spread the filling evenly over the dough, leaving the end furthest from you empty by about an inch.
17Spread the filling evenly over the dough, leaving the end furthest from you empty by about an inch.
18Spread the filling evenly over the dough, leaving the end furthest from you empty by about an inch.
19Begin to tightly roll the dough, occasionally pulling it towards you to tighten.
20Begin to tightly roll the dough, occasionally pulling it towards you to tighten.
21Begin to tightly roll the dough, occasionally pulling it towards you to tighten.
22Dab a little water onto the end of the dough to keep the rolls from unraveling in the oven, then seal.
23Dab a little water onto the end of the dough to keep the rolls from unraveling in the oven, then seal.
24Dab a little water onto the end of the dough to keep the rolls from unraveling in the oven, then seal.
25Use a serrated knife or preferred method to cut 12 even rolls.
26Use a serrated knife or preferred method to cut 12 even rolls.
27Use a serrated knife or preferred method to cut 12 even rolls.
28Arrange the rolls in a baking dish and proof for 1 hour.
29Arrange the rolls in a baking dish and proof for 1 hour.
30Arrange the rolls in a baking dish and proof for 1 hour.
31Once proofing is complete, bake at 350 degrees Fahrenheit for 25 to 30 minutes or until golden brown.
32Once proofing is complete, bake at 350 degrees Fahrenheit for 25 to 30 minutes or until golden brown.
33Once proofing is complete, bake at 350 degrees Fahrenheit for 25 to 30 minutes or until golden brown.
34While the rolls are baking, make the frosting by beating together softened cream cheese, salted butter, powdered sugar, vanilla bean paste, and salt.
35While the rolls are baking, make the frosting by beating together softened cream cheese, salted butter, powdered sugar, vanilla bean paste, and salt.
36While the rolls are baking, make the frosting by beating together softened cream cheese, salted butter, powdered sugar, vanilla bean paste, and salt.
37Allow the rolls to cool slightly (5-10 minutes), then frost and enjoy.
38Allow the rolls to cool slightly (5-10 minutes), then frost and enjoy.
39Allow the rolls to cool slightly (5-10 minutes), then frost and enjoy.
Ingredients
0.5 cup hot water
0.5 cup hot water
0.5 cup hot water
0.75 cup warm milk
0.75 cup warm milk
0.75 cup warm milk
1 room temperature egg
1 room temperature egg
1 room temperature egg
0.5 cup salted butter
0.5 cup salted butter
0.5 cup salted butter
4.5 cups flour
4.5 cups flour
4.5 cups flour
0.5 cup sugar
0.5 cup sugar
0.5 cup sugar
2 tbsp instant yeast
2 tbsp instant yeast
2 tbsp instant yeast
1 tsp salt
1 tsp salt
1 tsp salt
2.5 sticks softened, salted butter
2.5 sticks softened, salted butter
2.5 sticks softened, salted butter
2.5 cups brown sugar
2.5 cups brown sugar
2.5 cups brown sugar
5 tbsp cinnamon
5 tbsp cinnamon
5 tbsp cinnamon
0.5 cup softened cream cheese
0.5 cup softened cream cheese
0.5 cup softened cream cheese
4 tbsp salted butter
4 tbsp salted butter
4 tbsp salted butter
3 cups powdered sugar
3 cups powdered sugar
3 cups powdered sugar
1 tsp vanilla bean paste
1 tsp vanilla bean paste
1 tsp vanilla bean paste
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
Equipment
stand mixergreased bowlovenserrated knifebaking dish
Tips
Proof the dough in the oven with only the light turned on to create the perfect temperature.
Leave about an inch of the dough empty at the end furthest from you before rolling.
Dab a little water onto the end of the dough to keep the rolls from unraveling in the oven.