1⁄4 cup (60 grams) whole milk
1 1/2 teaspoons (5 grams) active dry yeast
2 cups (450 grams) all purpose flour
1⁄4 cup (50 grams) granulated sugar
2 teaspoons (10 grams) kosher salt
5 whole eggs
1 cup (200 grams) room temperature butter, diced into 1⁄2” pieces

Cinnamon Roll Filling

1 pound butter, room temperature
1 1⁄2 cups brown sugar
3 tablespoons ground cinnamon

Icing Topping

2 ounces cream cheese, softened
7 tablespoons butter, softened
1⁄2 teaspoon vanilla extract
2 tablespoons milk
1 1⁄2 cup confectioners’ sugar, sifted
1⁄4 teaspoon salt


Prepare oven according to Mugnaini’s Baking Environment, 450 – 550˚F

Day 1

Warm the whole milk to 100˚F and whisk in the yeast. Allow the yeast to dissolve in the milk for 8 minutes. While the yeast is blooming, put the flour, sugar and salt in a bowl. Crack eggs into a separate bowl and whisk in yeast and milk mixture until combined. Add the dry Ingredients to a mixing bowl with dough hook attachment and turn on to speed 2. Slowly pour in the liquid Ingredients and knead the dough for 8 – 10 minutes or until it comes together and the bowl is clean. Clean the dough hook and add the room temperature butter one piece at a time allowing it to incorporate into the dough before you add another piece. When all of the butter is incorporated, mix the dough until it makes a slapping sound in the mixer. Take your time during this process, it will take some time for the dough to not only take the butter but also come together to slap against the bowl. Remove the dough from the mixing bowl into a greased metal bowl or container. Cover with a lid or plastic wrap and put in the refrigerator overnight.

Note: If you don’t have a Kitchen Aid mixer, combine as above. Flour your hands and kneed for 20 minutes before adding the butter, add the butter and incorporate into the dough slowly, once all butter is mixed in, knead for 20 more minutes. The dough will take on a very soft sticky texture so hands to need to stay floured.

Day 2

In a Kitchen Aid mixer fitted with a paddle attachment, combine the butter, brown sugar and ground cinnamon and mix for 2 minutes on high speed. Put butter mixture into a container and keep at room temperature.

Remove dough from refrigerator and turn out onto a lightly flour a surface. Roll out the dough to a 1/8” – 1/4” thick rectangle.

Using a spatula, spread an even layer of the filling over the dough leaving a 3/4” inch space at the top of the rectangle. Starting from the bottom roll the dough tightly towards the top. When you reach the top, pinch the crease to seal the roll.

Cut the rolls into 1 – 1 ½” pieces and place into a 9” x 13” baking dish, leaving a little space between the rolls. Lightly wrap in plastic wrap and leave out at room temperature to proof until doubled in size.

While the rolls are proofing start the icing. Beat together the cream cheese and butter with an electric mixer in a large bowl until it is creamed. Mix in vanilla and milk and slowly start incorporating the sugar and salt. Keep mixing until the mixture is light and fluffy. Set aside for later.
Put the cinnamon rolls into the oven and bake for 25 minutes uncovered, remove from oven when done and spread icing over top. Let rest for 10 minutes before serving.