Ingredients:
- 1 cup (240ml) whole milk, warmed to 110-115°F (43-46°C)
- 2 ¼ teaspoons (7g) active dry yeast (1 packet)
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- ¼ cup (57g) unsalted butter, melted
- 2 large eggs, lightly beaten
- 4 cups (500g) all-purpose flour, plus more for dusting
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 4 ounces (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk, or cream to achieve desired consistency
Instructions:
- Activate the Yeast: Combine warm milk, yeast, and a pinch of sugar. Let stand until foamy.
- Make the Dough: Add remaining sugar, salt, melted butter, and eggs to the yeast mixture. Gradually add flour until a soft dough forms.
- Knead the Dough: Knead the dough (either by hand or with a dough hook) until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size.
- Prepare the Filling: In a small bowl, combine softened butter, brown sugar, and cinnamon.
- Roll Out the Dough: On a lightly floured surface, roll the dough into a large rectangle.
- Add the Filling: Spread the cinnamon-sugar mixture evenly over the dough.
- Roll and Slice: Tightly roll the dough into a log. Slice into 12 even pieces.
- Second Rise: Arrange the buns in a greased 9x13 inch baking pan. Cover and let rise until puffy.
- Bake: Bake in a preheated oven until golden brown.
- Make the Frosting: While the buns are baking, beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk to achieve desired consistency.
- Frost the Buns: Let the buns cool slightly before frosting generously.
- Serve: Enjoy warm!