Ingredients

• 5 cups Organic Unbleached White All-Purpose Flour (625 g)
• 1 ½ tsp Kosher Salt
• 3 Eggs, room temperature (150 g)
• ¾ cup unsalted Butter, room temperature (169 g)
• 1 cup Whole Milk (240 ml)
• ⅓ cup Sugar (63 g)
• 1 Tbsp Active Dry Yeast
• ½ cup Heavy Cream (120 ml)

• 1 ½ cups Light or Dark Brown Sugar (300 g)
• 2 Tbsp Ground Cinnamon (12 g)
• ½ tsp Ground Nutmeg
• ¼ tsp Kosher Salt
• ½ cup unsalted Butter, softened

• 2 cups Powdered Sugar (230 g)
• ⅛ tsp Kosher Salt
• 4 Tbsp Unsalted Butter (56 g), cut into four pieces
• ¼ cup Heavy Cream (60 ml)

Instructions

1. Butter a 9 x 13-inch baking dish with melted butter. Line the bottom of the pan with parchment paper and brush it with melted butter.

1. Place flour and salt in the bowl of a stand mixer and whisk them together. Whisk the eggs together in a small bowl. Cut the butter into 12 pieces.
2. Heat milk and sugar in a saucepan over medium heat until it reaches 115°F. It will only take 3–5 minutes for the milk to come to temperature. If the milk gets too hot, let cool to 115°F before adding the yeast.
3. Pour warm milk into a glass measuring cup. Sprinkle yeast on top, then whisk. Let the yeast sit for 5–10 minutes. During that time the yeast should start to rise and form bubbles on top of the milk mixture. If the yeast doesn’t form bubbles or rise, then don’t use it, it is not active. Throw the mixture out and start again with fresh yeast.
4. Use the dough hook attachment and with the mixer on low speed slowly add the yeast-milk mixture to the flour mixture and mix until the dough starts to come together. Next, slowly add eggs and mix on low speed until the eggs are mixed into the dough and there are no white bits of flour left, about 2 minutes. Scrape the bowl down as needed.
5. Increase the speed to medium-low and add the butter 1 tablespoon at a time, mixing until the butter is fully incorporated, about 6 minutes. Continue to knead until the dough is smooth, elastic and clears the sides of the bowl, 6–7 minutes. To verify that the dough is ready, take a small piece of dough, about 2 tablespoons, and gently stretch it. If you can stretch the dough until light shines through it without tearing, the dough is ready.
6. Lightly spray a large bowl or an 8-cup glass measuring cup with nonstick spray. Pull dough from the bowl and knead by hand to form a smooth, round ball, about 30 seconds. Place dough in the oiled container and cover tightly with plastic wrap.
7. Let the dough rise for 60–90 minutes, until doubled in volume.

1. While the dough is rising make the cinnamon roll filling. Place brown sugar, cinnamon, nutmeg and salt in a large bowl and whisk to combine. Cut butter into 8 pieces and use a fork to mix it into the sugar mixture until well combined. Set the bowl aside.
2. If the mixture gets a little stiff, microwave it for about 5 seconds right before you’re ready to use it, so it’s easy to spread across the dough.

1. When the dough has risen, gently turn the dough onto a floured surface. Roll into a 12 x 19-inch rectangle. Use an offset spatula to spread the filling across the dough and leave an ½-inch border all around. With the long side towards you, roll the dough into a firm cylinder. Roll the dough until the seam is face down. Trim the ends so the cylinder is 18 inches long. Cut 12 rolls 1 ½-inches wide.
2. Place rolls in the buttered pan evenly from each other and the sides of the pan. Cover the rolls with lightly greased plastic wrap and let rise until doubled in size, about 1 hour. To determine if they have risen, lightly press against the dough. If the dough springs back, it is ready. If the indent remains the rolls need more time to rise.
3. Preheat the oven to 350°F.
4. Heat ½ cup cold heavy cream to 80°F, about 10–15 seconds in the microwave. Right before the rolls are placed in the oven, slowly pour the cream over the cinnamon rolls.
5. Bake the cinnamon rolls for 30–35 minutes until they are golden brown, and the internal temperature of one of the middle rolls is 190°F. Use an instant read thermometer to check the temperature.
6. Remove cinnamon rolls from the oven and place the pan on a wire cooling rack.

1. Make the glaze once the cinnamon rolls come out of the oven. Place the powdered sugar and salt into a medium-sized bowl and whisk together. Add butter and use a fork to combine. It will look a bit crumbly. Add 2 tablespoons heavy cream and stir the ingredients together. Add the remaining cream 1 tablespoon at a time, stirring after each addition. The glaze should be thick and creamy. If you want a thinner glaze, add 1–2 tablespoons of heavy cream.
2. Spread half the mixture over cinnamon rolls while they are still warm. The glaze will melt into the cinnamon rolls. When the rolls have cooled slightly, spread the remaining glaze on the rolls.

1. Store cinnamon rolls in an airtight container for up to 3 days. If you want to keep the cinnamon rolls longer, wrap each one in plastic wrap and store them in the refrigerator for up to 5 days.