Time and servings
3 hrs 5 minsTotal time
12Servings
35 minsPrep time
2 hrs 30 minsCooking time
Ingredients
- Dough: 1 pkg dry yeast 8 g per pkg
- 1 large egg
- ¾ cup warm 2% milk, 120F to 125F 175 mL
- ¼ cup 100% Pure Olive Oil Extra Light Taste 60 mL
- 2 tbsp granulated sugar 30 mL
- tsp sea salt 5 mL
- 3 cups all-purpose flour, divided 750 mL
- Filling: -½ cup packed brown sugar 125 mL
- ¼ cup unsalted butter, room temperature 60 mL
- 1½ tbsp ground cinnamon 22 mL
- Cream cheese icing: -½ cup cream cheese, room temperature 125 mL
- 1 cup icing sugar 250 mL
- ¼ cup 35% cream 60 mL
- 1 tsp pure vanilla extract 5 mL
Method
Step 1
Dough: Stir yeast with egg, milk, oil, sugar and salt in a large bowl. Gradually stir in 2 ¾ cups (675 mL) flour until a shaggy dough forms. Sprinkle remaining ¼ cup (60 mL) flour on clean counter. Turn dough onto counter. Knead until dough is smooth and not sticky, 7 to 10 mins. Transfer dough to a lightly oiled bowl and cover with a damp and clean kitchen towel. Set aside until dough is doubled in size, about 1 hr.Step 2
Filling: Meanwhile, stir butter with brown sugar and cinnamon in a medium bowl.Step 3
Grease a 9x13-in. (23x32-cm.) baking pan with some butter. Roll risen dough on a lightly floured surface into a 12x14 in. (30x35 cm.) rectangle. Spread filling evenly over dough to edges. With the long edge facing you, tightly roll up dough in jelly roll fashion. Use a serrated knife to cut crosswise into 12 rounds. Arrange rolls, cut-side down, in prepared pan. Cover with a damp kitchen towel and let rise until doubled, 1 hr.Step 4
Position rack in centre of oven, then preheat to 160°C (325°F).Step 5
Bake rolls until just golden, about 25 mins. Transfer to a rack and let stand 5 mins.Step 6
Cream cheese icing: Meanwhile, beat cream cheese with icing sugar, cream and vanilla extract in a medium bowl until smooth. Ice over hot buns. Serve warm.