Ingredients:

  • 1 cup Whole Milk (warmed to 105°F – 115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup Granulated Sugar (for dough)
  • 2 Large Eggs (room temperature)
  • 6 tablespoons Unsalted Butter (melted and slightly cooled, for dough)
  • 4 ½ cups All-Purpose Flour (or Strong Bread Flour)
  • 1 teaspoon Fine Sea Salt (for dough)
  • ½ cup Unsalted Butter (very soft, for filling)
  • 1 cup Light or Dark Brown Sugar (packed firmly, for filling)
  • 2 tablespoons Ground Cinnamon (for filling)
  • ¼ teaspoon Fine Sea Salt (for filling)
  • 4 oz Cream Cheese (softened, full-fat, for glaze)
  • 2 tablespoons Unsalted Butter (softened, for glaze)
  • 1 ½ cups Powdered (Icing) Sugar (sifted)
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Lemon or Orange Zest
  • 2 – 3 tablespoons Whole Milk or Heavy Cream (for glaze, adjust for consistency)

Instructions:

  1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy (the 'raft' of bubbles confirms activation).
  2. Combine Wet Ingredients: In the stand mixer bowl, whisk the eggs and melted butter into the yeast mixture.
  3. Mix Dry Ingredients: Whisk the flour and salt together in a separate bowl.
  4. Form the Dough: Gradually add the dry ingredients to the wet ingredients on low speed. Once combined, increase speed to medium-low and knead with the dough hook for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  5. First Proof: Place the dough in a lightly oiled bowl, turn to coat, cover with cling film or a clean tea towel, and leave in a warm place for 1.5–2 hours, or until truly doubled in size.
  6. Make the Filling: While the dough proofs, cream together the very soft butter, brown sugar, cinnamon, and salt until smooth and spreadable. Set aside.
  7. Roll the Dough: Punch down the proofed dough gently to deflate. Turn it out onto a lightly floured surface. Roll into a large rectangle, roughly 12 inches by 18 inches (30 cm x 45 cm), maintaining an even thickness.
  8. Spread the Filling: Spread the cinnamon filling evenly over the dough rectangle, leaving a ½ inch border on one of the long edges (this helps seal the roll).
  9. Roll Tightly: Starting from the long edge opposite the border, roll the dough tightly into a uniform log. Pinch the seam edge closed securely.
  10. Slice the Scrolls: Use a sharp knife or, ideally, unflavoured dental floss/string to cut the log into 12 equal pieces (approx. 1 ½ inches wide each).
  11. Second Proof: Arrange the scrolls cut-side up in the prepared 9x13 inch baking dish. Cover loosely and let proof again in a warm spot for 45-60 minutes, until they look visibly puffy and are pressing against each other.
  12. Preheat and Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes until deep golden brown on top (internal temperature should reach 200°F/93°C).
  13. Make the Glaze: While the rolls bake, beat the cream cheese and butter until smooth. Gradually beat in the sifted powdered sugar, vanilla, and zest. Add milk/cream until the glaze is smooth and thick but pourable.
  14. Glaze and Serve: Remove the rolls from the oven. Let them cool in the pan for about 5–10 minutes. Drizzle generously with the cream cheese glaze and serve immediately.