Ingredients
Equipment
Method
- Combine warm milk, 1 tablespoon of sugar, and yeast in a bowl. Let sit for 5–8 minutes until foamy and doubled in size.
- In a separate bowl, mix flour and salt. Add yeast mixture, remaining sugar, melted butter, and egg. Stir and knead for 8–10 minutes until smooth and elastic.
- Transfer dough to a greased bowl. Cover with a damp towel and let rise in a warm place for 45 minutes or until doubled.
- Roll dough into a 16×12-inch rectangle. Spread softened butter over it, then sprinkle brown sugar, cinnamon, and nutmeg evenly.
- Roll tightly from the long side and seal the seam. Slice into 12 pieces using a sharp knife or dental floss. Place in greased 9×13 baking dish.
- Cover and let rise for 30 minutes until rolls have expanded. Preheat oven to 350°F during this time.
- Bake for 25–30 minutes until golden and internal temp reaches 190°F. Let cool slightly before frosting.
- To make frosting: beat softened cream cheese and butter. Add powdered sugar, vanilla, and enough milk to reach desired consistency. Spread over warm rolls.
Notes
Ensure milk temperature is 110°F for proper yeast activation. Avoid over-kneading the dough. Rolls can be made ahead and refrigerated overnight. For cleaner slicing, use dental floss instead of a knife.
