Ingredients:

  • 1 cup Milk (whole, lukewarm - approx. 105°F/40°C)
  • 2 ¼ tsp Active Dry Yeast (7 g)
  • ¼ cup Granulated Sugar (50 g)
  • 2 Large Eggs (lightly beaten)
  • 6 tbsp Unsalted Butter (softened) (85 g)
  • 1 tsp Fine Sea Salt (5 g)
  • 4 to 4 ½ cups All-Purpose Flour (500 – 560 g, plus extra for dusting)
  • 8 tbsp Unsalted Butter (very soft, 1 stick or 115 g)
  • 1 cup Light Brown Sugar (packed, 200 g)
  • 2 tbsp Ground Cinnamon (high quality, 30 ml)
  • ¼ tsp Pinch of Salt (1 g)
  • 4 oz Cream Cheese (full-fat, softened, 115 g)
  • 1 ½ cups Powdered Sugar (Icing Sugar, sifted, 180 g)
  • 1 tsp Vanilla Extract (pure, 5 ml)
  • 1–2 tbsp Whole Milk or Cream (as needed for consistency, 15–30 ml)

Instructions:

  1. Activate the Yeast: In a large bowl, combine the lukewarm milk, yeast, and sugar. Let stand for 5–10 minutes until foamy (the ‘bloom’).
  2. Mix the Enrichments: Add the eggs, softened butter, and salt to the yeast mixture. Whisk briefly.
  3. Combine and Knead: Gradually add the flour, starting with 4 cups (500g). Mix on low speed (or stir by hand) until a shaggy dough forms. Increase speed and knead for 6–8 minutes with the dough hook, adding flour a tablespoon at a time only if the dough is overly sticky. The dough should be smooth, elastic, and pull away from the sides of the bowl.
  4. First Proof (The Rise): Place the dough in a lightly oiled bowl, turn to coat, and cover tightly with plastic wrap or a tea towel. Place in a warm, draft-free spot. Allow to rise until doubled in size, approximately 60–90 minutes.
  5. Prepare the Filling and Roll Out: While the dough proofs, mix the filling ingredients (soft butter, brown sugar, cinnamon, salt) until well combined into a paste. Punch down the risen dough lightly and roll it out onto a lightly floured surface into a large rectangle (approx. 12 x 18 inches / 30 x 45 cm).
  6. Spread and Roll: Evenly spread the cinnamon filling across the entire dough surface, leaving a small ½-inch border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Pinch the seam closed.
  7. Cut the Buns: Slice the log into 12 equal pieces (use unflavored dental floss for the cleanest cuts). Arrange the buns cut-side up in the prepared, lightly greased 9 x 13 inch (23 x 33 cm) baking dish, leaving a small gap between them.
  8. Second Proof (The Final Plump): Cover the dish loosely and let the buns rise again in a warm spot for 30–45 minutes, until they look puffy and are touching one another.
  9. Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until the tops are deep golden brown and the internal temperature reaches 200–205°F (93–96°C).
  10. Prepare the Glaze: While the buns cool slightly (about 10 minutes), beat the softened cream cheese, powdered sugar, and vanilla until smooth. Add milk or cream gradually until the glaze reaches a smooth, drizzly consistency—thick enough to hold its shape but thin enough to spread.
  11. Finish and Serve: Generously spread or drizzle the glaze over the warm buns. Serve immediately while still gooey and comforting.