✨ Ingredients

Dough

• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water
• 1 Tbsp sugar (for yeast activation)
• 3 cups all-purpose flour, sifted
• 1 tsp salt
• 1/3 cup sugar
• 4 Tbsp cinnamon-honey butter (or unsalted butter, melted)
• 1 whole egg + 1 egg yolk (room temp)
• Non-stick spray (for greasing bowl)

Filling

• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 Tbsp ground cinnamon
• Extra butter/cinnamon-honey mix (for spreading & topping)
• 1/2 cup heavy cream (pour over rolls before baking)

👩🏾‍🍳 Instructions

1. Activate Yeast: Mix warm water, yeast, and 1 Tbsp sugar. Let sit until bubbly (5–10 min).
2. Make Dough: In a bowl, add flour, salt, sugar, and butter. Mix. Add egg + yolk and yeast mixture. Knead until soft and not sticky.
3. First Rise: Grease a clean bowl, add dough, turn to coat, cover, and rise until doubled (~1 hour in a warm spot).
4. Filling: Combine brown sugar, white sugar, and cinnamon.
5. Roll Out: Punch down dough. Lightly flour surface. Roll into a rectangle. Spread butter/cinnamon-honey. Sprinkle cinnamon sugar generously.
6. Shape: Roll up tightly into a log. Slice into rolls (big or small). Place into greased baking dish; press tops gently.
7. Second Rise: Cover and proof until puffy. Tip: a warm (150–170°F) oven with a pan of steaming water helps.
8. Heavy Cream Hack: Drizzle 1/2 cup heavy cream evenly over the rolls.
9. Bake: 350°F for 25–30 minutes until golden. Start checking at 20 to prevent over-browning.
10. Frost: Beat 3 Tbsp softened butter + 4 oz cream cheese until smooth. Add 3/4 cup powdered sugar + 1/4 tsp vanilla; whip until fluffy. Spread on warm rolls; add more after cooling if you like extra gooey.

Serve warm. Store covered at room temp up to 2 days, or refrigerate up to 5 days. Rewarm for that bakery-fresh texture.