Let them rest for 20 minutes to puff up, then bake at 375°F for 22-26 minutes. Pull them out when they are just golden—over-baking is the only enemy of a soft roll!

Whisk in your [melted butter], the rest of the [granulated sugar], the [room temperature eggs], and the [salt]. I like to make sure the eggs are room temp so they don't chill our happy yeast!

Add your [bread flour] one cup at a time, stirring with a wooden spoon. Stop when a shaggy, tacky dough forms and starts pulling away from the sides. It should be soft, not stiff!

Turn the dough onto a floured surface and knead by hand for about 8-10 minutes. It’s a little workout, but it’s so therapeutic! You're looking for a smooth, pillowy texture that springs back when you poke it.

Place the dough in a greased bowl and cover it with a cozy towel. Let it rest in a warm spot for 60-90 minutes until it has doubled in size. This is a great time to grab a coffee!

While the dough grows, mix the [softened butter], [brown sugar], and [ground cinnamon] in a small bowl until it's a thick, beautiful paste. This is the secret to that gooey center we all love.

Punch down the dough (so satisfying!) and roll it into an 18x12 inch rectangle. Spread that [brown sugar] and [ground cinnamon] paste all the way to the edges, leaving just a tiny border at the top to seal it.

Roll the dough into a tight log. Using your bench scraper, cut it into 12 even rounds. Place them in your greased 9x13 pan. They’ll look so cute with those spirals facing up!

Let them rest for 20 minutes to puff up, then bake at 375°F for 22-26 minutes. Pull them out when they are just golden—over-baking is the only enemy of a soft roll!

Whisk the [full-fat cream cheese], [powdered sugar], [whole milk], and [vanilla extract] until glossy. Pour it over the rolls while they are still warm so it melts into every single layer. Trust me, it’s worth the wait!