• Preheat the oven to 375°F

  Be sure to check above for photos and advice along the way.

Dough

• Whisk together the AP flour, white sugar, baking powder, and kosher salt in a large bowl.
• In a smaller bowl, whisk together the egg and milk until frothy and pale yellow.
• Cut the softened butter up into small pieces.
• (If using a stand mixer, attach the dough hook and combine the dry and wet ingredients together. Once combined, incorporate the softened butter.)
• If mixing dough by hand, using a whisk, make a well in the dry ingredients.
• Pour the milk and egg mixture into the well.
• Incorporate the dry into the wet ingredients by pulling the dry ingredients slowly into the center. Be patient with this step!
• Once incorporated, roll out dough onto a floured work surface and knead with floured hands.
• While kneading, feel free to incorporate more flour. Up to ½ cup, but no more.
• Knead in the softened butter. At this stage, the dough will feel too wet and greasy, but just continue to work with it!
• Roll the dough into approximately an 8 x 10 inch rectangle.

Filling

• Once the dough is shaped, spread on the melted butter set aside for the filling.
• Mix together the brown sugar, salt, cinnamon, and vanilla extract.
• Generously sprinkle the filling mixture onto the dough. It seems like a lot but use all of it!
• Roll the dough into a log and cut into 8 rolls, making sure to trim and discard the edges.
• Place the rolls in a lined and greased pie tin and bake for 22-25 minutes.

Icing

• Mix together the cream cheese, powdered sugar, vanilla extract, salt, and milk while the rolls are baking.
• Once the rolls are out of the oven and have cooled slightly, spread the icing on.