Step 1

Warm 2/3 C milk over low medium heat until it reaches 100-110 degrees Fahrenheit. Use a thermometer to check.

Step 2

Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl. Let the yeast activate while you make the paste.

Step 3

In the same pot the milk cooked in, add 1/3 c milk, 1/2 c hot tap water and 1/3 c bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.

Step 4

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

Step 5

Add 3 2/3 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.

Step 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).

Step 7

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

Step 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.

Step 9

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

Step 10

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

Step 11

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

Step 12

Warm heavy whipping cream and pour over the rolls.

Step 13

Bake at 375 for 18-20 minutes.

Step 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.

Step 15

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