Paste:

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⅓ c 2% or whole milk

½ c hot tap water

⅓ c bread flour

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Rolls:

Prepared paste

3 tsp instant yeast (2 packets)

⅔ c 2% or whole milk (warmed to 100 degrees Fahrenheit )

½ c sugar

3 tbsp Kerrygold salted butter (melted)

1 egg

1 tsp salt

3 ⅔ c bread flour

½ c heavy whipping cream (to pour over risen rolls before baking)

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Filling:

1 c light brown sugar (packed)

2 tbsp cinnamon

8 tbsp Kerrygold salted butter (softened)

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Icing:

⅓ c Kerrygold salted butter (5 ⅓ tbsp) (softened)

6 tbsp cream cheese (softened)

2 c powdered sugar

½ tbsp vanilla

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1. Make your paste by adding ⅓ c milk, ½ c hot tap water and ⅓ c bread flour to a pot. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.

2. In another pot, warm ⅔ C milk over low medium heat until it reaches 100-110 degrees Fahrenheit. Use a thermometer to check.

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

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

5. Add 3 ⅔ 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 on medium speed.

6. 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).

7. Roll dough out on a floured surface to 24x15" -- I use a measuring tape to make sure I get the size right.

8. 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.

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

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

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

12. Warm heavy whipping cream and pour over the rolls.

13. Bake at 375 for 18-20 minutes.

14. 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 mix until fully combined.

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