Make the Dough

1. Combine warm milk, yeast, and 1 tbsp of the sugar in the bowl of a stand mixer. Let sit 5–10 minutes until foamy and bubbly (this means the yeast is active).

2. Add remaining sugar, melted butter, eggs, and salt. Mix briefly to combine.

3. Add flour and mix with the dough hook on medium speed for 6–8 minutes until the dough is smooth, soft, and slightly tacky. It should pull away from the sides of the bowl. If the dough is too sticky, add flour 1 tablespoon at a time; it should be soft but not overly sticky.

4. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1–1.5 hours until doubled in size.

Make the Filling

1. Beat softened butter, brown sugar, cinnamon, and salt together until a smooth paste forms. Set aside.

Assemble the Rolls

1. Punch down the dough and turn out onto a lightly floured surface. Roll into a 16×12-inch rectangle.

2. Spread the cinnamon filling evenly over the dough, leaving a ½-inch border along one long edge.

3. Starting from the filled long edge, roll the dough tightly into a log — roll tightly to avoid gaps between layers. Pinch the seam to seal.

4. Using unflavored dental floss or a sharp knife, cut into 12 equal rolls.

5. Arrange in a greased 9×13-inch baking dish. Optional: Pour ¼ cup warm cream over the rolls just before baking for extra soft, bakery-style results. Cover and let rise for 45–60 minutes until puffy.

Bake

1. Preheat oven to 350°F (175°C).

2. Bake for 22–26 minutes until golden on top and the centres are just set. The centres should be cooked through but still soft (not doughy). Do not overbake.

Make the Glaze & Finish

1. Beat cream cheese until smooth. Add powdered sugar, vanilla, salt, and milk, mixing until pourable.

2. Let rolls cool for 5–10 minutes before glazing so it melts slightly without disappearing completely. Pour glaze over warm rolls and serve.