señorita bread

warm 3/4 cup milk and 1/2 cup water in the microwave for 1 minute

pour into stand mixer with dough hook attachment

melt 5 tablespoon butter

add melted butter, 1 tablespoon oil, and 1 egg into stand mixer bowl with dough hook attachment

add 3/4 teaspoon salt, 4 cup bread flour, ~1/2 cup granulated sugar, and 3 teaspoon instant yeast

set stand mixer to medium speed (4-6) and let it run for ~27 minutes or until the dough passes the windowpane test

oil up a large bowl

transfer dough to the large bowl and cover with plastic wrap

let dough rise at room temperature for ~2 hours or until it has at least doubled/tripled in size

add 1 cup room-temperature butter, 1/4 cup cream cheese, ~1/2 cup dark brown sugar, and ~1 1/2 tablespoon light brown sugar into large bowl

• adjust sugars to taste

use a hand mixer until the ingredients are light, creamy/fluffy, and smooth

refrigerate

line a baking sheet with parchment paper

punch dough

divide dough into ~18 pieces

• small: fourths then sixths (24)
• huge: sixths then thirds (18)

for each piece:

• flatten into a rectangle
• spread on ~1 tablespoon filling
• roll into log
• dip top into breadcrumbs
• place onto baking sheet seam-side down

cover baking sheet with plastic wrap

let the rolls rise for ~1 hour or until it has at least doubled in size

preheat the oven to 350°f

uncover the baking sheet and bake for ~18 minutes or until golden brown