Rubber Spatula (for spreading filling)
Sharp Knife or Dental Floss (for slicing rolls)
– Oven
Wire rack for cooling
INGREDIENTS
The Dough
Warm Milk: 366g about 115°F or 1 1/2 cups
Instant Dry Yeast: 11.5g approx. 3 3/4 tsp
Large Eggs: 3 at room temperature
Salted Butter: 113.5g melted, not over 110°F, about 1/2 cup
Granulated Sugar: 150g about 3/4 cup
Salt: 11.5g approx. 2 tsp
All-Purpose Flour: 750g + Start with 750g, add more If it’s too sticky.
The Filling
Salted Butter: 170.25g almost melted, about 3/4 cup
Packed Brown Sugar: 330g about 1 2/3 cups
Cinnamon: 3 tbsp/23g
Heavy Cream: 178.5g for pouring over risen rolls, about 3/4 cup
The Frosting
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