- 10
- 25 mins
- 200 mins
Ingredients
- DOUGH
- 3 ¾ cups plus 3 Tbsp. all-purpose flour, divided, plus more for work surface
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (from 1 envelope)
- 1 ½ teaspoon kosher salt
- 1 cup whole milk
- 6 tablespoons unsalted butter, plus more for bowl
- 2 large eggs, beaten, at room temperature
- FILLING AND ICING
- ½ cup (1 stick) unsalted butter, at room temperature, plus more for dish
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon kosher salt
- 2/3 cup powdered sugar
- 4 ounces cream cheese, at room temperature
- 2 tablespoons whole milk, at room temperature
Preparation
Step 1
DOUGH
Whisk 1/2 cup water and 3 tablespoons flour in a small microwave-safe bowl. Microwave on high until mixture thickens to a paste, about 1 minute, stirring halfway through; set aside. Whisk sugar, yeast, salt, and remaining 3 and 3/4 cups flour in a large bowl. Heat milk and butter in a medium saucepan over medium-low, undisturbed, until butter melts, about 5 minutes. Remove from heat; let cool for about 5 minutes.
Add warm milk mixture, flour paste, and eggs to flour-yeast mixture; stir with a wooden spoon until a shaggy dough forms. Turn dough out onto a lightly floured surface; knead until smooth, 5 to 6 minutes, dusting surface with more flour if sticky. Wipe bowl clean and lightly coat with butter. Place dough in bowl and turn to coat. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hours.
FILLING AND ICING
Grease a 13-by-9-inch baking dish with butter. Turn dough out onto a lightly floured surface. Roll into a 16-by-11-inch rectangle. Stir together butter, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl; spread evenly to edges of dough. Roll into a log lengthwise and cut crosswise into 12 2-inch pieces. Place rolls in prepared baking dish about 1/2 inch apart. Cover loosely with plastic wrap; let rise until rolls are puffed and touching, about 1 hour.
Preheat oven to 375°F. Uncover rolls and bake until golden, 25 to 30 minutes. Let cool for 5 minutes.
Stir together powdered sugar and cream cheese in a medium bowl until combined. Whisk in milk until smooth. Spread icing over warm rolls.