Ingredients:

  • 1 cup Whole Milk (Warmed to 105–115°F)
  • 2 1/4 teaspoons Active Dry Yeast (1 packet)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Unsalted Butter (melted, cooled slightly)
  • 2 Large Eggs (room temperature)
  • 1 teaspoon Fine Sea Salt
  • 4 1/2 cups Strong Bread Flour (or All-Purpose)
  • 1/2 cup Unsalted Butter (softened, for filling)
  • 1 cup Light Brown Sugar (packed, for filling)
  • 2 tablespoons Ground Cinnamon
  • 1/4 teaspoon Salt (for filling)
  • 4 oz Cream Cheese (full-fat, softened)
  • 1 1/2 cups Powdered Icing Sugar (sifted)
  • 1 teaspoon Vanilla Extract
  • 2–3 tablespoons Whole Milk or Heavy Cream (for glaze)

Instructions:

  1. Activate the Yeast: Gently warm the milk to 105–115°F. In the stand mixer bowl, combine the warm milk, yeast, and 1/4 cup sugar. Stir briefly and let sit for 5–10 minutes until foamy.
  2. Combine Wet Ingredients: Add the melted butter and eggs to the yeast mixture. Mix lightly.
  3. Knead the Dough: Add the flour and salt. Mix on low speed until combined, then increase to medium speed. Knead for 8–10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  4. First Proof (Bulk Fermentation): Place the dough in a large, lightly oiled bowl. Cover tightly with cling film. Proof in a warm, draught-free place until doubled in size (60–90 minutes).
  5. Prepare the Filling: While the dough is proofing, cream together the softened butter, brown sugar, cinnamon, and salt in a small bowl until completely smooth and spreadable.
  6. Roll and Spread: Once risen, gently punch the air out of the dough. Turn the dough out onto a lightly floured surface. Roll into a large rectangle, approximately 12 x 18 inches (30 x 45 cm), keeping the thickness consistent.
  7. Fill and Roll: Evenly spread the cinnamon filling right to the edges of the dough rectangle. Starting with the long side, roll the dough tightly into a uniform log. Pinch the seam firmly to seal.
  8. Cut the Buns: Use unflavoured dental floss or a sharp knife to cut the log into 12 equal pieces, about 1 1/2 inches (4 cm) thick.
  9. Second Proof (Pan Proof): Place the buns cut-side up in a prepared, lightly buttered 9x13 inch baking dish, leaving a small gap between each bun. Cover again and allow to proof in a warm place for 45–60 minutes until they look visibly puffy and touch slightly.
  10. Preheat Oven: Preheat oven to 375°F (190°C).
  11. Bake: Bake the buns for 25–30 minutes, or until the tops are golden brown. If the tops brown too quickly, loosely tent the dish with foil.
  12. Prepare the Glaze: While the buns cool slightly (5 minutes out of the oven), whisk together the softened cream cheese, sifted icing sugar, vanilla, and 2 tablespoons of milk/cream until perfectly smooth. Add more liquid if a thinner consistency is desired.
  13. Glaze and Serve: Generously drizzle or spread the glaze over the warm buns. Serve immediately.