Step 1: Make the Dough

Within the bowl of a stand mixer fitted with the dough hook, stir collectively the nice and cozy milk and yeast. Let it sit for five minutes till it appears to be like a bit of foamy. (If it doesn’t foam, your yeast could also be expired.)

Add the flour, eggs, cubes of butter, sugar, and salt to the bowl. Combine on low velocity till the substances come collectively in a shaggy dough, about 1 minute. Improve the velocity to medium-low and knead for 10 minutes, till the dough is clean, elastic, and pulling away from the edges of the bowl.

If the dough remains to be sticky after 5 minutes, add extra flour 1 tablespoon at a time till it’s simply cheesy and manageable and never sticking to the edges of the bowl.

Flippantly grease a big bowl with olive oil. Place the dough within the bowl, flip it as soon as to coat, cowl with a clear towel, and let it rise in a heat spot for 1 to 1 1/2 hours, till puffy. It doesn’t must double, simply give it room to bloom. Alternately, you may go away the dough to rise within the fridge in a single day and let come to room temperature for 45 minutes earlier than assembling.

Step 2: Make the Filling

In a medium bowl, combine collectively the mushy butter, brown sugar, cinnamon, cocoa, and salt with a fork till it types a thick, spreadable paste. Ensure there’s no free sugar, no dry cinnamon, we would like the unfold clean and slatherable.

Step 3: Roll and Fill

Flippantly flour your work floor and rolling pin. Gently punch down the dough and roll it right into a 12×24-inch rectangle, about 1/4 inch thick. Drop the filling in small bits throughout the floor, then unfold it evenly with a small offset spatula, leaving a 1/2-inch border.

Beginning with the lengthy aspect closest to you, roll the dough tightly right into a log. Pinch the seam closed and place the log seam-side down.

Use a size of unflavored dental floss to slice the log into 12 even rolls.

Step 4: Proof + Bake

Grease a 9×13-inch baking dish and line the underside with parchment paper. Spray the parchment and sides once more.

Place the rolls within the pan, cut-side up, spaced evenly. Flippantly spray a bit of plastic wrap, cowl the pan spray-side down, and let the rolls rise for 1 to 1 1/2 hours, till simply touching.

Preheat the oven to 375°F. Bake for 20 to 25 minutes, till golden, puffed, and the middle registers 200°F. Allow them to cool barely whilst you make the frosting.

Step 5: Frost Like You Imply It

Within the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl with hand beaters), beat collectively the cream cheese, butter, vanilla, lemon, and salt till clean and light-weight, about 2 minutes. Add the powdered sugar and beat on low to mix, then crank it as much as medium-high till fluffy and spreadable.

Unfold the frosting generously over the nice and cozy rolls and let it soften into each swirl and nook. Allow them to cool for 10 extra minutes (in case you can wait) earlier than serving.