Directions:
- For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
- Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky.
- Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.
- Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
- Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
- Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you.
- Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down.
- Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
- Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees F.
- When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read hermometer, approximately 30 minutes.
- While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 732.6 Kcal (3067 kJ) | ||
| Calories from fat | 267.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.76g | 46% | |
|---|---|---|---|
| Cholesterol | 103.53mg | 35% | |
| Sodium | 732.33mg | 31% | |
| Potassium | 1065.01mg | 23% | |
| Total Carbs | 105.74g | 35% | |
| Sugars | 54.05g | 216% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 12.02g | 24% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 95.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 375.76 Kcal (1573 kJ) | ||
| Calories from fat | 137.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.26g | 46% | |
|---|---|---|---|
| Cholesterol | 53.1mg | 35% | |
| Sodium | 375.61mg | 31% | |
| Potassium | 546.25mg | 23% | |
| Total Carbs | 54.23g | 35% | |
| Sugars | 27.72g | 216% | |
| Dietary Fiber | 0.92g | 7% | |
| Protein | 6.16g | 24% | |
| Iron | 0.6mg | 6% | |
| Calcium | 49.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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