Instructions
- In the bowl of a stand mixer, combine the Milk, Yeast, Granulated Sugar, and Salt. Let stand for 5 minutes until foamy.
- Add the Egg Yolks and mix well. Gradually add the Bread Flour, mixing until a shaggy dough forms.
- With the mixer running on low, add the cold, cubed Butter, one piece at a time, until fully incorporated. This will take about 5-7 minutes.
- Knead the dough with the dough hook attachment for 10-12 minutes until smooth and elastic. The dough will be soft and slightly sticky.
- Place the dough in a greased bowl, turning to coat. Cover and let rise in a cool place (refrigerator) for at least 8 hours, or overnight.
- In a separate bowl, combine the Filling ingredients. Mix well.
- Roll the dough out on a lightly floured surface into a 12x18 inch rectangle.
- Spread the Filling evenly over the dough.
- Roll the dough up tightly, starting from the long side. Cut into 9 equal slices.
- Place the rolls in a greased 9x9 inch baking dish. Cover and let rise for 1 hour.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown.
- While the rolls are baking, prepare the Salted Caramel Glaze. Combine the Heavy Cream and Granulated Sugar in a saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat and simmer for 5-7 minutes, until slightly thickened.
- Remove from heat and whisk in the Butter, Vanilla Extract, and Sea Salt. Let cool slightly.
- Drizzle the warm Salted Caramel Glaze over the warm rolls and serve immediately.
