Ingredients
125 ml warm whole milk (43°C)
7 g active dry yeast
60 g granulated sugar
2 tsp kosher salt
570 g all-purpose flour, divided, or more as needed
125 ml sour cream
85 g unsalted butter, softened
45 ml molasses
1 large egg, lightly beaten
cooking spray
115 g unsalted butter, at room temperature
200 g firmly packed light brown sugar
15 ml molasses
2 tsp ground cinnamon
2 tsp ground ginger
2.5 ml ground cloves
115 g cream cheese, at room temperature
60 g unsalted butter, at room temperature
180 g powdered sugar
2.5 ml vanilla extract
15 ml whole milk, or more as needed
Directions
Step 1
In a small bowl, mix warm milk, yeast, and 2 tablespoons of sugar. Let sit until foamy, about 5 minutes.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, combine salt, 480 g of the flour, and the remaining 2 tablespoons of sugar. Beat on low speed until just combined, about 15 seconds. With the mixer running on low speed, add the milk mixture, sour cream, butter, molasses, and egg. Continue beating until dough forms, 1 to 2 minutes.
Step 3
Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; add the remaining 30 g of flour 1/2 to 1 teaspoon at a time, if necessary. If the dough is sticking to your hands and not pulling away from the sides of the bowl, add the extra flour.
Step 4
Place the dough in a large bowl greased with cooking spray. Cover and let rise in a warm draft-free place until doubled in size, about 1 hour 30 minutes to 2 hours.
Step 5
Generously spray a 33x23 cm pan with cooking spray. On a lightly floured surface, roll the dough into an 46x25 cm rectangle.
Step 6
To make the filling: Spread 115 g of butter evenly over the dough using a small offset spatula, leaving a 1/2-inch border on one long side. In a small bowl, stir together brown sugar, molasses, cinnamon, ginger, and cloves. Sprinkle the mixture evenly over the butter, gently pressing down with a rolling pin to adhere it to the butter.
Step 7
Starting with one long side, roll the dough into a log, pinching the seam to seal.
Step 8
Slice into 12 even rolls (about 4 cm each). Place the rolls in the prepared pan, leaving about a 1 cm space between each roll. Cover and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes. Preheat the oven to 175°C.
Step 9
Bake in the preheated oven until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.
Step 10
To make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and 60 g of butter on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until the desired consistency is reached.
Step 11
Spread the glaze evenly over warm rolls. Serve immediately.