Ingredients:
- 2¼ tspactive dry yeast
- 250 gwhole milk, lukewarm
- 4 tbspsugar (50 g)
- 565 gall-purpose flour
- 1 tspsalt, for the dough
- 2eggs, room temperature
- 2 tspvanilla bean paste
- 125 gunsalted butter, room temperature, for the dough
- 500 gunsalted butter, to brown (makes about 350 g)
- 375 gdark brown sugar
- 3 tbspcinnamon
- 1 tbspall-purpose flour, for the filling
- pinch of salt, for the filling
- 200 gcream cheese, room temperature
- 250 gpowdered sugar, sifted
- ½ tspsalt, for the frosting
Steps:
Brown the butter ahead: melt the over medium heat and keep cooking, swirling often, until it foams and turns golden brown and nutty, 3 to 4 minutes. Cool slightly, freeze until solid, then let it soften at room temperature, stirring often, until spreadable.
Stir the lukewarm , and . Let it sit 10 to 15 minutes, until foamy.
In a stand mixer with the dough hook, briefly mix the , and .
Add the milk mixture, and . Mix on low 2 to 3 minutes, then on medium for 5 minutes.
Add the a little at a time, letting each piece mix in before the next. Mix 7 to 10 minutes more, until smooth and soft.
Cover and let rise somewhere warm until doubled, 45 minutes to 1 hour, or overnight in the fridge.
Line a 9 by 13 inch pan with parchment. Mix , , , , and for the filling.
Roll the dough on a lightly floured surface into a 24 by 16 inch rectangle, squaring the edges. Spread the filling evenly over it.
Roll it up tightly from a long side. Cut the log in half, set both pieces on a lightly greased, parchment-lined sheet, cover loosely and freeze 20 minutes to firm up. Skip this if the dough rose overnight and holds together well.
Cut each log into 6 even pieces and set them in the pan, evenly spaced.
Cover loosely and let rise 45 minutes to 1 hour, until puffy and a gentle poke leaves a dent. Heat the oven to 350°F meanwhile.
Bake 35 to 40 minutes, until deep golden brown. Let them stand about 15 minutes.
For the frosting, beat the remaining and with the paddle until combined. Add the , and and whip until light and fluffy.
Spread the frosting over the rolls while they're still slightly warm.