INGREDIENTS

Paste

• 1/3 c 2% or whole milk
• 1/2 c hot tap water
• 1/3 c bread flour

Rolls

• prepared paste
• 3 tsp instant yeast (2 packets)
• 2/3 c 2% or whole milk warmed to 100 degrees Fahrenheit
• 1/2 c sugar
• 3 tbsp Kerrygold salted butter melted
• 1 egg
• 1 tsp salt
• 3 2/3 c bread flour
• 1/2 c heavy whipping cream to pour over risen rolls before baking

Cinnamon Filling

• 1 c light brown sugar packed
• 2 tbsp cinnamon
• smear of Trader Joe’s Cinnamon spread
• 8 tbsp Kerrygold salted butter softened

Icing

• 1/3 c Kerrygold salted butter (5 1/3 tbsp) softened
• 1 package (8 oz) cream cheese softened
• 2 c powdered sugar
• 1/2 tbsp vanilla
• 1/4 c heavy whip cream

INSTRUCTIONS

• Warm 2/3 C milk over low medium heat until it reaches 100-110 degrees Fahrenheit. Use a thermometer to check.
• Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl. Let the yeast activate while you make the paste.
• In the same pot the milk cooked in, add 1/3 c milk, 1/2 c hot tap water and 1/3 c bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.
• 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 c bread flour a 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.
• Place dough ball in a lightly greased bowl and cover for an hour in a warm dry place. I either preheat my oven to 100 degrees and turn it off once I put the bowl in the oven or I place in the microwave (off of course).
• Roll dough out on a floured surface to 24×15″ — I use a measuring tape to make sure I get the size right.
• Spread 8 tbsp or a stick of softened kerrygold salted butter evenly over top of the dough. It needs to be extra soft but not melted.
• Smear on some of the cinnamon spread
• 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, mix the icing with the whisk attachment or a hand mixer. Add cream cheese, salted butter and beat until fluffy. Add powdered sugar one cup at a time. Scrape the bowl as needed. Add the vanilla and whip cream. Mix until fully combined.
• Allow rolls to rest 5-10 minutes before slathering in icing.