Joshua Weissman Cinnamon Rolls | The Cooking World

Ingredients

• 18 g (2 tablespoons) unbleached all-purpose flour
• 30 g (2 tablespoons) filtered water
• 60 g (1/4 cup) whole milk
• 250 g (1 cup) whole milk, heated to about 37 ºC (98 °F)
• 7 g (2 1/4 teaspoon) instant dry yeast
• 600 g (4 cups) unbleached all-purpose flour, plus more for dusting
• 100 g (1/2 cup) granulated sugar
• 5 g (3/4 teaspoon) fine sea salt
• 2 large eggs
• 1 large egg yolk
• 56 g (4 tablespoons) unsalted butter, softened
• 30 g (2 tablespoons) neutral-tasting oil
• 75 g (1/3 cup) unsalted butter, softened
• 215 g (1 cup) firmly packed dark brown sugar
• 24 g (2 tablespoons) muscovado sugar
• 17 g (2 1/2 tablespoons) ground cinnamon
• 110 g (4 oz) cream cheese, softened
• 125 g (1 cup) powdered sugar
• 10 g (2 teaspoons) pure vanilla extract
• 40 g (2 1/2 tablespoon) whole milk