Homemade Cinnamon Rolls

In a large bowl combine 5.5 cups flour, 0.33 cup sugar, a pinch of salt, and 2.25 tsp yeast; set aside.

Warm 1 cup milk with a splash of buttermilk until just warm to the touch, then pour into the dry ingredients.

Add 6 tbsp melted butter, 2 eggs, and 1 egg yolk; mix until a shaggy dough forms.

Knead the dough by hand, folding and pushing until smooth; if needed, add a little extra flour to achieve the right consistency.

Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

While the dough rises, prepare the filling: combine 0.75 cup softened salted butter, 1.5 cup brown sugar, cinnamon to taste, a pinch of salt, and 0.25 tsp toasted sesame oil; mix into a spreadable paste.

Punch down the risen dough, turn it out onto a floured surface, and roll to a rectangle about 18 by 12 inches.

Spread the filling evenly over the dough, then roll tightly into a log and pinch the seam to seal.

Cut the log into eight equal pieces and place them in a 9‑by‑13‑inch pan; cover and let rise again for 30–45 minutes.

Preheat the oven to 325°F (325°F).

Bake the rolls for about 30 minutes, until golden and cooked through.

While the rolls are baking, warm 0.67 cup heavy cream.

When the rolls are done, drizzle the warm heavy cream over the top for a rich glaze.

Serve warm and enjoy the gooey, cinnamon‑spiced goodness.