For the dough

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420g plain or bread flour

2 ¼ tsp (1 packet, 7g) instant or active dry yeast

227g full-fat milk, warm

2 Tbsp (25g) sugar

2 Tbsp (28g) butter, melted

1 egg, beaten

1 tsp kosher salt

½ cup heavy cream or full-fat milk, warmed right before rolls go in the oven

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For the filling

200g brown sugar

113g butter, very soft

2 Tbsp cinnamon

optional: 1 cup chopped walnuts

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For the optional vanilla glaze

1 cup powdered sugar

1-2 Tbsp milk

1 tsp vanilla

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1. In a large bowl (or the bowl of a stand mixer), whisk together yeast, milk, and sugar. Cover and let sit 5 minutes until frothy.

2. Whisk in butter, egg, and salt.

3. Add flour and mix for 2-3 minutes to form a very moist, sticky dough.

4. Let dough sit untouched in bowl 5 minutes so flour absorbs moisture. After resting, dough will pretty much immediately be smooth and workable instead of too sticky.

5. Transfer dough on a clean, floured surface. Sprinkle flour over the top. Knead, dusting lightly with flour as needed, until dough is soft, smooth, elastic, and springs back to form in 2-3 seconds when poked, 6-7 minutes.

6. 1st Rise: Cover and let rise 1 hour until larger (if not doubled) in size.

7. Make filling: Beat the brown sugar, butter and cinnamon together into a smooth, dark paste.

8. Roll out dough: On a clean, floured surface, roll out dough into a large, ½”-thick rectangle about the size of a baking sheet, 12x17”. The thickness is more important than the size.

9. Spread filling over the dough in an even layer. Leave ½” of space at the edges, and 2” of space along the bottom for easy sealing. (If using walnuts, sprinkle over top.)

10. Starting at the top, tightly roll up the dough lengthwise. It helps to start in the upper corner and go sideways first, then straighten out. Roll tightly to avoid gaps. Pinch the dough to seal along the seam.

11. Using a large, sharp knife or unflavored dental floss, slice the roll into 12 pieces. If they get a bit misshapen, just pat back into shape as you go. They don’t have to be perfectly round.

12. Proof: Arrange the rolls in the pan. Cover and let proof for 30 minutes until puffier.

13. Preheat oven to 190C.

14. Pour the warm cream or milk over the tops of the proofed rolls, letting it pool in the bottom of the pan.

15. Bake the rolls for 25-30 minutes until the tops are golden brown.

16. Let rest in the pan for 15-20 minutes before removing.

17. If using Vanilla Glaze mix all ingredients together and drizzle over the rolls while they’re warm but not hot.