The Christmas recipes they ask for every year, all in one book.

You need

For the dough

• 1 cup (240 ml) whole milk, warm to the touch (110°F / 43°C)
• 2¼ tsp (1 packet, 7 g) instant yeast
• ¼ cup (50 g) sugar
• 2 large eggs, room temperature
• ⅓ cup (75 g) butter, melted
• 1 tsp fine salt
• 4 to 4½ cups (500–560 g) all-purpose flour

For the filling

• ⅓ cup (75 g) butter, very soft
• ⅔ cup (145 g) packed light brown sugar
• 2 tbsp ground cinnamon

For the icing

• 4 oz (113 g) cream cheese, soft
• 3 tbsp (45 g) butter, soft
• 1½ cups (180 g) powdered sugar
• 1 tsp vanilla, plus 1–2 tbsp milk

Do this

1. Stir the warm milk, yeast and sugar together in a big bowl. Leave it 5 minutes, until it looks a little foamy.
2. Add the eggs, melted butter, salt and 4 cups of flour. Knead 6 to 8 minutes by hand (5 minutes with a dough hook), adding flour a spoonful at a time, until the dough is soft and only a little tacky.
3. Cover the bowl and let it rise somewhere warm until doubled, 1 to 1½ hours.
4. Butter a 9x13-inch pan. On a floured counter, roll the dough into a 16x12-inch (40x30 cm) rectangle.
5. Spread on the soft butter, then sprinkle the brown sugar and cinnamon over it, leaving a ½-inch strip bare along one long side.
6. Roll it up tightly from the other long side and pinch the seam closed. Cut into 12 rolls and set them in the pan, cut side up.
7. Christmas Eve: cover the pan tightly with plastic wrap and put it in the fridge, 8 to 16 hours.
8. Christmas morning: take the pan out and leave it somewhere warm for 45 to 60 minutes, until the rolls are puffy. Bake at 350°F (175°C) for 25 to 30 minutes, until golden.
9. Beat the icing together and spread it over the rolls while they're still warm.