1/3 cup milk

1/2 cup hot tap water

1/3 cup (46g) bread flour

prepared paste

3 tsp instant yeast (2 packets)

2/3 cup milk warmed to 100° Fahrenheit

1/2 cup (126g) sugar

3 Tbsp salted butter melted

1 egg

1 tsp salt

3 2/3 cup (504g) bread flour

1/2 cup heavy whipping cream to pour over risen rolls before baking

1 cup (230g) light brown sugar packed

2 Tbsp cinnamon

8 Tbsp salted butter softened

200g powdered sugar

70g heavy cream

1/2 tsp vanilla

pinch of salt

Make your paste by adding 1/3 cup milk, 1/2 cup hot tap water and 1/3 cup bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.

In another pot warm 2/3 cup milk over low medium heat until it reaches 100-110° Fahrenheit. Use a thermometer to check.

Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl.

To the yeast and milk add the sugar, melted salted butter, egg, salt and prepared paste. Mix on low until everything is combined.

Add 3 2/3 cup bread flour one cup at a time to the mixture. Allow it to come together then switch out the paddle for the dough hook. Knead for 15 minutes on medium speed.

Place the dough in a lightly greased bowl and cover for an hour in a warm dry place. Alternatively, preheat oven to 200° and turn it off once bowl is in the oven.

Roll dough out on a floured surface to 24x15”

Spread 8 Tbsp or a stick of softened butter evenly over top of the dough. It needs to be extra soft but not melted.

Mix brown sugar and cinnamon together in a bowl then sprinkle on top of the butter and dough evenly.

Tightly roll up the dough and cut into 10-12 rolls.

Place on a parchment lined sheet pan with space between each roll.

Warm heavy whipping cream and pour over the rolls.

Bake at 375° for 18-20 minutes.

While the rolls bake prepare the icing by mixing the powdered sugar, heavy cream, and vanilla.

Allow rolls to rest 5-10 minutes before slathering in icing.