Ingredients
Equipment
Method
- Set the butter, eggs, and cream cheese out to warm to room temperature. Place the milk in a small saucepan and bring it to a boil. The moment it reaches a boil, remove it from the heat. This process is scalding and stops the milk from affecting the yeast.
- Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter to lower the temperature. Stir until the butter melts completely, then stir in the sugar. Test the milk mixture temperature; it should be close to lukewarm. If it is not, add 1/2 cup flour and test again. Once the mixture is just above room temperature, stir in the yeast and let it foam for about 10 minutes.
- Place the dough hook on the mixer and turn it on low speed. Add the eggs, salt, and up to 4 cups of the remaining flour. Allow the mixer to knead the dough until it pulls away from the sides. Run the mixer for about 10 minutes to develop the gluten. If the dough seems too sticky after the first 2-3 minutes, add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic wrap and let the dough rise until it doubles in size, approximately 60 to 90 minutes in a warm kitchen.
- Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth for the filling. Keep this mixture at room temperature until you are ready to use it.
- Dump the risen dough onto a well-floured work surface. Fold it into thirds and press it flat. Turn and fold it into thirds again, pressing it into a rectangle. Roll this rectangle out into a large 16 by 20 inch sheet.
- Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Roll the dough sheet tightly, starting at the cinnamon-covered long edge, toward the uncovered edge to form a long, tight log. Place parchment paper in a 9 by 13 inch baking dish. Cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
- Preheat your oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Bake for 20 to 25 minutes, until the edges are barely golden and the center of each roll is puffed high.
- While the rolls bake, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth for the frosting. The moment the rolls come out of the oven, gently spread half the glaze over the tops and let it seep into the cracks. Five minutes later, add more glaze if you want more frosting. Serve the rolls warm or at room temperature.
Nutrition
Notes
You can prepare the dough ahead of time. Follow the instructions through cutting the rolls and placing them in the dish. Cover the baking dish with plastic wrap and refrigerate overnight. Set the dish on the counter while the oven warms up. Bake for about 30 minutes and then apply the glaze.