8:00 AM: In your stand mixer bowl, combine the lukewarm milk, dry instant yeast, granulated sugar, egg, and 500g of bread flour (hold back the salt and softened butter for now). Turn the machine onto low speed for 2 to 3 minutes (or speed 3 on a KitchenAid for 3 to 4 minutes) until the ingredients are well incorporated and a shaggy dough forms.

Sprinkle the 10g of salt directly into the bowl and continue mixing for an additional 2 minutes until the dough consolidates and wraps around the hook into a solid ball.

With the mixer still running on medium-low speed, gradually add the 90g of softened room-temperature butter in small chunks. Once all the butter is added, increase the mixer speed to medium-high and knead continuously for 10 to 15 minutes. The dough will appear slick and loose at first, but be patient; it will completely absorb the fat and pull away from the sides of the bowl into a smooth, shiny mass.

8:30 AM: Shape the dough into a smooth ball, cover the bowl securely, and place it in a warm, draft-free area at 76–80°F (24–28°C) to proof for 2 to 2.5 hours.

Perform one clean stretch-and-fold session halfway through the rise to organize the internal gas structure. The finished dough should feel light, delicate, and noticeably puffy to the touch.

11:00 AM: Transfer the covered dough container directly into the refrigerator for at least 2 hours (or leave it overnight if you prefer to split the process into a second day). Chilling the high-fat dough stiffens the butter, making it infinitely easier to roll out cleanly without sticking.

1:00 PM: Remove the cold dough from the refrigerator. Lightly dust your countertop with flour and tip the dough out. Using a rolling pin, roll it out evenly into a large rectangle measuring roughly 20x12 inches (50x30 cm) and approximately 0.2 inches (0.5 cm) thick.

Spread your chosen filling (such as Biscoff cookie butter, Nutella, or cinnamon-sugar butter paste) evenly across the entire surface of the sheeted dough.

Starting from the long edge closest to you, roll the dough up tightly and evenly from bottom to top to form a dense, uniform log.

Using a sharp serrated knife or unflavored dental floss, slice the log cleanly into individual rolls measuring roughly 1 to 1.5 inches (3–4 cm) thick.

Line a large baking tray with parchment paper and arrange the sliced rolls across the surface. Cover them loosely with plastic wrap to prevent the outer skins from drying out, and let them proof for 1.5 to 2 hours at 76–80°F (24–28°C) until plumper and touching slightly.

Preheat your oven to 375°F (190°C) during the final 20 minutes of proofing.

Slide the tray into the preheated oven and bake the sweet rolls at 375°F (190°C) for exactly 10 minutes to set the primary oven spring.

Reduce the oven temperature down to 350°F (175°C) and continue baking for an additional 15 to 18 minutes until the tops turn a beautiful, even golden brown.

While the rolls are baking, prepare the icing. In a medium bowl, thoroughly whisk together the 2 ounces of softened cream cheese, 2 tablespoons of milk, 1/2 teaspoon of vanilla extract, 1 1/2 cups of confectioners sugar, and a pinch of salt until smooth and pourable.

Remove the sweet rolls from the oven and immediately spread the cream cheese icing generously over the tops while they are still warm, letting it melt into the crevices. Serve warm!