Ingredients

• ¾ cup Whole Milk, warm
• 6 Tbsp Unsalted Butter (85 g)
• ¼ cup Granulated Sugar
• 2 ¼ tsp Active Dry Yeast (7 g)
• 3 cups Unbleached White All-Purpose Flour (360 g)
• 1 Tbsp coarse ground Cardamom
• 1 tsp Turmeric
• 1 tsp Kosher Salt
• 1 Egg, room temperature

• ½ cup Light Brown Sugar
• 4 Tbsp unsalted Butter, room temperature
• 2 tsp Cinnamon

• 4 oz Cream Cheese, room temperature
• 2 Tbsp unsalted Butter, room temperature
• 1 cup Powdered Sugar
• 2 Tbsp Whole Milk

Instructions

1. Add milk and butter to a small pot set over medium heat. Heat until butter is melted. Transfer to a liquid measuring cup and stir in the yeast and sugar. Wait for 5 minutes, until the mixture is bubbly.
2. Pour yeast mixture, egg and all remaining dough ingredients into the bowl of a stand mixer fitted with hook attachment. Bring together on low speed, then knead on medium for 8-9 minutes, or until the dough is pulling cleanly from the sides of the bowl. Cover and proof for 1 hour.
3. In a small bowl, mix together the cinnamon filling ingredients. Set aside.
4. Knock down the dough and place it on a floured work surface. Roll into a 12 x 18-inch rectangle. Spread the cinnamon filling on top, then lift one 18-inch side and gently roll the dough into a log. Cut the log into 9 equal-sized rolls and place in a greased square baking dish. Cover and proof again for 1 hour.
5. Preheat oven to 350ºF. Place proofed rolls in the oven and bake for 20-25 minutes, rotating once halfway through the bake time. Remove and cool slightly.
6. While the cinnamon rolls bake, prepare the cream cheese glaze. Combine all ingredients in the bowl using a whisk or electric mixer to combine until smooth.
7. Pour the glaze on top of the rolls while they’re warm, and serve.