Ingredients:

  • 25g all-purpose flour
  • 100ml whole milk
  • 125ml whole milk, lukewarm
  • 7g active dry yeast
  • 50g raw cane sugar
  • 1 large egg, room temperature
  • 56g unsalted butter, melted
  • 400g all-purpose flour
  • 5g sea salt
  • 115g unsalted butter, softened
  • 100g dark brown sugar
  • 15g ground Korintje cinnamon
  • 1g ground nutmeg
  • 115g full-fat cream cheese
  • 30g full-fat plain Greek yogurt
  • 60g powdered sugar
  • 5ml pure vanilla bean paste
  • 1 pinch flaky sea salt

Instructions:

  1. Prepare the Tangzhong by whisking 25g flour and 100ml milk in a saucepan over medium heat until a thick, translucent paste forms. Remove from heat to cool.
  2. In a stand mixer, combine lukewarm milk and yeast. Let sit until foamy, then add the cooled Tangzhong, cane sugar, egg, and melted butter.
  3. Add 400g flour and sea salt. Use the dough hook to knead on medium-low speed until the dough is smooth, elastic, and slightly tacky (about 8-10 minutes).
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 2 hours or until doubled in size.
  5. Roll the dough into a large rectangle on a lightly floured surface. Spread 115g softened butter over the dough.
  6. Mix dark brown sugar, cinnamon, and nutmeg; sprinkle evenly over the buttered dough. Roll tightly into a log.
  7. Use unflavored dental floss to slice the log into 12 even rolls. Place in a 9x13 inch baking dish.
  8. Bake at 350°F (175°C) for 25 minutes until golden brown.
  9. Whisk cream cheese, Greek yogurt, powdered sugar, vanilla, and salt until smooth. Frost the rolls while still warm.