Ingredients

Dough

• 1 cup whole milk, warmed to 105-110 degrees
• 1 Tablespoon sugar
• 2 teaspoon active dry yeast
• 2 eggs, room temperature
• 6 Tablespoons unsalted butter, room temperature
• 4 cups (485g) all-purpose flour
• 1 teaspoon salt

Filling

• ½ cup unsalted butter, very soft
• ½ cup brown sugar
• 1 Tablespoon ground cinnamon
• 2 teaspoon ground ginger
• 1 teaspoon allspice
• ¼ teaspoon mace
• ¼ teaspoon nutmeg

Frosting

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 Tablespoons milk
• 1 Tablespoon maple syrup

Instructions

Set your Wolf Convection Steam Oven to Proof at 85 degrees. Lightly grease a 13 x 9-inch baking pan.

To prepare dough, mix warm milk, sugar and yeast together in a small bowl and allow mixture to rest for a few minutes. In bowl of stand mixer fitted with a dough hook, combine eggs, softened butter, flour and salt. Stir and then add yeast mixture to flour and mix for 2 minutes on low speed until just combined. Increase speed to medium and mix until soft, smooth dough forms – about 6-7 minutes.

Place dough, uncovered, in oven on rack position 2. The proof will double in size – about 40 minutes.

Prepare filling by combining the brown sugar, softened butter, cinnamon, ginger, all spice, mace and nutmeg; stir until combined. Reserve.

To assemble, scrape dough onto a floured surface and roll into a 16 x 12-inch rectangle. Use a small offset spatula to gently spread the filling over the dough into a thin layer.

To assemble, scrape dough onto a floured surface and roll into a 16 x 12-inch rectangle. Use a small offset spatula to gently spread the filling over the dough into a thin layer.

Working from a long side, roll the dough tightly into a cylinder. Cut the dough into 12 pieces and place them in the pan, reshaping as necessary. Cover loosely and place in the refrigerator overnight.

When ready to bake, pull rolls and allow them to rest on the counter for about 45-60 minutes. Prepare frosting by mixing softened cream cheese, softened butter, vanilla, and maple syrup. Then add powdered sugar slowly and continue to mix. Add milk once the powdered sugar is incorporated. Gradually increase the speed to medium and mix until the frosting is light and fluffy. Reserve.

Set your Wolf Convection Steam Oven to Convection Steam Mode set at 350 degrees with wire rack in position 2. Once preheated, place pan in oven and bake for 24-26 minutes or until golden brown. Spread the warm rolls with the frosting.