Homemade Cinnamon Rolls

cooking.nytimes.com

arodenha

subheading: FOR THE DOUGH:

1 cup/240 grams whole milk

¼ cup/34 grams plus 4 cups/540 grams all-purpose flour

¼ cup/58 grams ice-cold water

3 large eggs (150 grams), cold from the refrigerator

1 teaspoon active dry yeast

¼ cup/50 grams granulated sugar

1½ teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoons coarse kosher salt (such as Morton)

8 tablespoons/116 grams unsalted butter, cut into 1-inch pieces, at cool room temperature, plus more for the bowl

subheading: FOR THE FILLING:

4 ounces/116 grams speculoos cookies, such as Lotus brand (about 15), lightly crushed

½ cup/100 grams Demerara sugar

1 tablespoon ground cinnamon

1 teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt

12 tablespoons/170 grams unsalted butter, at room temperature

subheading: FOR THE ICING AND ASSEMBLY:

Room-temperature unsalted butter, for the pan

All-purpose flour, for rolling

4 ounces/113 grams cream cheese, at room temperature

1 cup/110 grams confectioners’ sugar

1 tablespoon vanilla extract

6 tablespoons/85 grams unsalted butter, at room temperature

Directions at cooking.nytimes.com

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