Stuffed Cinnamon Rolls

Ingredients

For the Dough

3/4 cup whole milk or 2% milk

2 1/4 teaspoons quick-rise or active dry yeast

1/4 cup granulated sugar

4 tablespoons salted butter, melted and cooled

1 large egg plus 1 large egg yolk, room temperature

3 cups bread flour, plus more as needed

3/4 teaspoon kosher salt

Extra-virgin olive oil, for greasing the bowl

For the Filling

4 tablespoons salted butter, softened

2/3 cup packed dark brown sugar

1 1/2 tablespoons ground cinnamon

Preparation

Warm the milk in a microwave-safe bowl for 45 seconds to 1 minute, until it registers 115°F and feels like warm bath water.

Place warmed milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle yeast on top. If using active dry yeast, add the sugar now and let stand until foamy, about 5 minutes. Add the sugar (if not already added), then the melted butter, egg, and egg yolk. Mix on medium speed until well combined, about 30 seconds.

Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form.

Attach the dough hook and knead on medium speed until the dough comes together and feels soft and slightly sticky, 8 to 10 minutes. If it sticks to the bottom of the bowl, add bread flour 1 tablespoon at a time.

Lightly grease a large bowl with olive oil. Transfer dough to the bowl, cover with plastic wrap and a warm towel, and let rise until doubled in size, 1 to 1 1/2 hours.

Generously flour a surface. Turn out the dough and roll into a 10 x 14-inch rectangle.

Spread softened butter over the dough, leaving a 1/4-inch margin along one short edge. Mix brown sugar and cinnamon together, then sprinkle over the butter and gently rub in.

Starting from the short side without the margin, tightly roll up the dough. Pinch the far edge to seal. Trim a 1/2 inch off each end and discard. Gently compress the log inward from both ends to compact slightly.

Using unflavored dental floss or a serrated knife, cut the log into nine 1-inch slices.

Line a 9-inch round or square pan with parchment paper. Place rolls in the pan, cover, and let rise until puffed, doubled, and touching, 45 minutes to 1 hour.

Bake at 350°F until golden brown on the edges, 20 to 25 minutes. Do not overbake. Cool for 10 minutes before serving.