Directions

To make the Dough

One Day Before Cooking

1. Remove all three sticks of butter from your refrigerator to soften for at least one hour. You will use 1 stick for the dough, but leave the remaining two sticks unrefrigerated to soften before cooking the next day.

2. In a large mixing bowl or the bowl of a stand mixer, mix together the yeast, 1 cup of the milk, ½ cup sugar, and 1 egg until well combined.
3. Remove ½ cup from your bag of bread flour and set aside. Add in the remaining 3¾ cup flour and the salt. Mix for a few minutes until a shaggy dough forms.
4. Mix in a softened stick of butter. You can do this by hand, but it is a lot easier to do it with an electric mixer.
5. Grease a square baking dish with pan spray and set the dough in the pan. Press out to the corners, then cover with plastic wrap and place in the fridge to rest overnight.
6. Note: I do this in a square dish so that my dough is already square-shaped when it comes time to roll. As the dough will not rise significantly overnight in the refrigerator, you can use your baking dish or a smaller square container.

One Hour Before Cooking

1. Remove the cream cheese (and 2 sticks of butter if you haven’t already) from your refrigerator to soften.

PREP 🥒

To make the Cinnamon Filling & Assemble

1. Lightly grease a 9x13 baking dish.

2. In a medium bowl, mix together 1 stick of softened butter, the brown sugar, and the cinnamon until a nice paste forms.
3. Remove the dough from the fridge and place onto a floured countertop. Roll into a long rectangle, about 12”x18.”
4. Spread on the cinnamon schmear using an offset spatula. Schmear the cinnamon sugar across the whole surface, leaving one of the long ends exposed.
5. Roll up the log lengthwise, using the exposed end as a seal.
6. Using the dental floss, cut 12 even rolls.
7. Place into your greased baking dish and pour the heavy cream around the base of the rolls.
8. Cover with plastic wrap set aside to rise in a warm place to proof until they’ve doubled in size and hold your fingerprint without springing back when pressed, about 45-60 minutes.
9. Note: you can set the rolls in your refrigerator to rise overnight, just take them out of the refrigerator to temper for 30 minutes before baking.

PREP 🥒

To make the Cream Cheese Icing

1. In a mixing bowl, mix together 113 grams (4 ounces) of softened butter and 113g (4 oz) of softened cream cheese until well combined.

2. Add the 2 cups of powdered sugar and mix well to combine.
3. Thin with 1-2 tablespoons of whole milk.
4. Add a pinch of salt to taste. (Optionally, you may add any flavor extracts you would like). Cover and store in your refrigerator until ready to serve.

To Bake & Assemble

1. Preheat your oven to 350F.

2. If you set the rolls in your refrigerator to rise overnight, remove them and set aside to temper for 30 minutes.
3. Bake until the rolls are golden brown around all the edges and still light in the center, about 30-45 minutes.
4. Remove from the oven and allow to cool for 15 minutes, then lather in the cream cheese frosting (recipe below). Dig in!