Ingredients

Dough

• 1 cup whole milk
• 1 tablespoon active yeast
• 2 large eggs
• 4 cups (600 g) all-purpose flour, plus dusting flour
• 3/4 cup granulated sugar
• 1/2 teaspoon fine sea salt
• 3 g amylase, optional
• 1/2 cup unsalted butter, softened, plus bowl grease

Filling

• 3/4 cup granulated sugar
• 1¼ tablespoons ground cinnamon
• 1 cup salted butter, softened

Icing

• 4 oz cream cheese, softened
• 1 cup confectioners sugar
• 3 tablespoons whole milk

Directions

1. Warm the milk to 95°F and stir in the yeast. After a few minutes, whisk in the eggs. Mix in the flour, sugar, salt, and optional amylase; knead 3–5 minutes, then incorporate the softened dough butter.

2. Cover in a buttered bowl and rise about 1½ hours, until doubled. Mix the filling ingredients into a spread. Separately beat the icing ingredients until smooth.

3. Roll the dough to a 26 × 14-inch rectangle and spread with filling. Cut into 2-inch strips. Coil one strip, then continue with a second strip around it to make each giant roll.

4. Cover on a parchment-lined tray and proof 45–60 minutes, until doubled. Uncover and bake at 350°F for 20–25 minutes. Cool 5 minutes, then add the icing.