• Gather all the ingredients.

Prepare the dough

• Mix all the ingredients in a bowl of a stand mixer, except for the flour and butter.

  Add flour and mix on low speed until there are no dry bits of flour in the dough (see Note 1).

  Cover and leave to rest for 30 minutes.
• Mix on lowest speed for 2.5 minutes.

  Mix on speed 4 for 2.5 minutes.
• Add butter incrementally while mixing on speed 4.
• After 5 minutes of mixing turn off the mixer and scrape down the sides of the bowl.
• Continue mixing for another 2 minutes of speed 4.
• Lower the speed for one notch and mix for another 1.5 minutes.
• Lower the speed for another one notch and mix for another 1.5 minutes.

  The dough should be ready now if the sides and the bottom of the bowl are clean and the dough has formed a cohesive mass. The dough should be elastic, shiny passing the window pane test.

  The desired dough temperature should be 25°C (77°F).

Bulk fermentation

• Transfer the dough to a clean buttered bowl. Fold the dough using the coil method to form a ball.
• Rest for one hour after which another coil fold should be done. The desired dough temperature should be 25.5°C (78°F).
• Rest for another hour after which do one more coil fold. The desired dough temperature should be 25.5°C (78°F).
• Rest the dough for another hour and a half.
• Place the dough in the fridge for cold fermentation overnight.

Prepare the filling (next day)

• Melt the butter on low heat in a small saucepan. Set aside.
• Add all the filling ingredients, except the butter, to a small food processor and process until all the sugar chunks are broken down and the mixture is uniform and almost powder like. Set aside.

Making the rolls (next day)

• Dust the clean working surface with some flour. Take the dough from the fridge, scrape it from the bowl, and place top-down on the working surface. Dust it with the flour and start rolling it out, from the middle outwards, applying light pressure to form a rectangle measuring 54cm (21.3in) by 40cm (16in).
• Remove the excess flour from the dough and the work surface using a brush. Brush the surface of the dough, except for 1.5cm (0.5in) along one long edge, with melted butter and the remaining non-buttered area with water.
• Sprinkle the cinnamon brown sugar mixture evenly over the buttered area of the dough.
• Starting from the long edge containing the filling mixture, carefully roll the dough inwards. Make sure not to apply too much pressure on the dough and not create air pockets as you keep rolling. The finished "log" should not be wobbly but compact and firm. Leave the "log" to rest directly over the seam on the bottom for at least 5 minutes helping to seal the edge.
• Cut the "log" into 12 rolls every 4.5 cm (1.8in). When cutting, don't add pressure on the dough, but rather slice as if you are slicing the bread. Such a way will ensure nice clean even edges.
• Place the rolls in the baking pan spaced at least 1.5cm (0.8in) apart. Cover and proof for about 2 hours at an ambient temperature of 25ºC (77ºF).

Baking the rolls (next day)

• Once proofed, bake the rolls in a preheated oven at 200ºC (400ºF) for 20 to 25 minutes or until they start to take on color.

Prepare the cream cheese glaze (next day)

• Add all the ingredients to a small food processor.

  Process until creamy and no lumps are visible.

Assemble the rolls (next day)

• Once the rolls are baked spread the cream cheese glaze on top of the rolls you plan to serve immediately.

Storing the rolls

• You can store the rolls in an airtight container for a couple of days in the fridge.

  Reheat the rolls in a preheated oven at 200°C (392°F) for 5 minutes or steam them in a bamboo steamer for 1 minute. Spread the cream cheese glaze over the top and serve immediately.