Method

• Activate the yeast: Warm the milk to about 105°F (40°C); it should feel warm but not hot. Stir in the yeast and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes, until the surface looks slightly foamy. If there is no sign of activity, the yeast may be inactive and should be replaced.
• Make the dough: Add the remaining sugar, melted butter, egg, and vanilla to the yeast mixture. Stir to combine. Add the flour and kosher salt and mix until a shaggy dough forms.
• Knead until smooth: Transfer the dough to a lightly floured surface and knead for about 7 to 9 minutes, or until it becomes smooth, elastic, and slightly tacky. If the dough is extremely sticky, add flour 1 tablespoon at a time; avoid adding large amounts because a stiff dough can produce dense rolls.
• First rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 60 to 75 minutes, or until approximately doubled in size.
• Prepare the filling and pan: While the dough rises, combine the brown sugar and cinnamon in a small bowl. Grease a 9 x 13-inch (23 x 33 cm) baking pan. Keep the softened butter ready for spreading.
• Roll out the dough: Turn the risen dough onto a lightly floured surface and gently press out excess air. Roll it into a rectangle approximately 15 x 12 inches (38 x 30 cm), with the long side facing you. Try to keep the thickness even.
• Add the cinnamon filling: Spread the softened butter evenly over the dough, leaving about a 1/2-inch (1.3 cm) border along one long edge. Sprinkle the cinnamon-brown sugar mixture evenly over the butter.
• Roll the dough: Starting from the long edge opposite the clean border, roll the dough tightly into a log. Keep the roll firm enough to create defined spirals without squeezing the filling out. Pinch the seam gently closed.
• Cut the rolls: Trim the ends if they are uneven. Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss. Arrange the rolls cut-side up in the prepared pan, leaving a little space between them.
• Second rise: Cover the pan and let the rolls rise for about 30 to 45 minutes, until noticeably puffy and the gaps between the rolls have mostly filled. They do not need to fully double again.
• Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 27 minutes, until the tops are lightly golden and the centers are cooked through. If the tops brown too quickly, loosely cover the pan with foil during the final portion of baking.
• Make the glaze: While the rolls bake, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla and mix until creamy. Add the milk gradually until the glaze is thick but spreadable.
• Glaze and serve: Let the rolls cool in the pan for about 5 to 10 minutes. Spread the cream cheese glaze over the warm rolls so it melts slightly into the tops. Serve warm.
• Chef: Do not overheat the milk; it should be warm but not hot to avoid damaging the yeast.
• Use dental floss for clean cuts when slicing the rolls.
• Glaze while warm for the best texture and flavor absorption.