1-Whisk 2 and 3/4 cups (344g) all-purpose flour, 1/4 cup (50g) granulated sugar, and 1/2 teaspoon salt in a large bowl to combine the dry ingredients thoroughly.

2-Warm 3/4 cup (180ml) whole milk and 3 Tablespoons (43g) unsalted butter together until the butter melts and the mixture reaches about 110°F (43°C). Then, whisk in 2 and 1/4 teaspoons instant yeast until it’s fully dissolved this step is key for that perfect rise.

3-Pour the warm liquid mixture into the dry ingredients, add 1 large egg, and mix everything until a soft dough forms. This usually takes just a minute or two with a spoon or your hands.

4-Transfer the dough to a lightly floured surface and knead for 3-5 minutes until it’s smooth and elastic. Place it in a greased bowl, cover loosely, and let it rest for 10 minutes to relax the gluten.

5-Roll the dough into a 14×8-inch rectangle on your floured surface. Spread 3 Tablespoons (43g) softened unsalted butter evenly over it, then mix 1/3 cup (67g) packed brown sugar with 1 Tablespoon ground cinnamon and sprinkle it on top for that signature filling.

6-Roll the dough tightly into a 14-inch log, cut it into 10-12 even rolls, and arrange them in a greased 9- or 10-inch pan. This setup ensures they bake up nicely without overcrowding.

7-Cover the pan and let the rolls rise in a warm, draft-free spot for 60-90 minutes until they’ve doubled in size think of it as giving them time to get all fluffy inside.

8-Preheat your oven to 375°F (190°C), then bake the rolls for 24-27 minutes until they’re lightly browned. If they start browning too quickly, tent the pan with foil to keep the tops from overcooking.

9-For the icing, beat 4 ounces (113g) full-fat cream cheese until smooth, add 2 Tablespoons (28g) unsalted butter and beat it in, then mix in 2/3 cup (80g) confectioners’ sugar and 1 teaspoon pure vanilla extract. Spread this over the warm rolls and serve them right away for the ultimate comfort food experience.