Ingredients
1cupwhole milk,(240 milliliter)
⅔cupgranulated sugar,(135 grams)
1½tbspred star platinum yeast,(14 grams), 2 standard size packets
½cupunsalted butter,(115 grams), softened to room temperature and cut into 4 pieces
2large eggs,at room temperature
½tspsalt
4½upsall purpose flour,(558 grams), spoon & leveled, plus more for dusting/rolling
6tbspunsalted butter,(90 grams), softened to room temperature
½cupgranulated sugar,(100 grams)
1½bspground cinnamon
2¼ozfull fat cream cheese,about (¼ cup) or (56 grams), softened to room temperature
1¼cupsconfectioner’s sugar,(150 grams)
3tbspmilk,(45 milliliter)
½tsppure vanilla extract
Preparation
Heat milk to about 95 degrees F (35 degrees C). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment.
With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy for about 5 to 10 minutes.
If the yeast does not dissolve and foam, start over with fresh active yeast. At low speed, beat in the softened butter until it is slightly broken up.
Next add the eggs, one at a time, and then the salt. At low speed, gradually add the flour.
Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple for about 6 minutes longer.
Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl.
Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size for about 1 to 2 hours.
Grease the bottom and sides of a 9×13-inch baking dish or line with parchment paper.
Turn the risen dough out onto a lightly floured work surface, punch it down and using a rolling pin, roll into a 12×18-inch rectangle. Make sure the dough is smooth and evenly thick.
Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined, and then sprinkle evenly over the dough.
Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up.
Cover the rolls very tightly with aluminum foil and stick them in the refrigerator for 8 to 12 hours.
Remove rolls from the refrigerator and let rise until they are puffy for about 1 to 2 hours.
After the rolls have risen, preheat the oven to 375 degrees F (191 degrees C). Bake for about 25 minutes until they are golden brown.
Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy.
Add the confectioners’ sugar, milk, and vanilla. Beat on low speed for 30 seconds then switch to high speed and beat for 2 minutes.
Using a knife, spread the icing over the warm rolls and serve immediately. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days.
