Ingredients:

  • 1 cup warm milk (105°F)
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 4 tbsp unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 4 cups unbleached bread flour
  • 1 tsp kosher salt
  • 0.5 cup salted butter, softened
  • 0.25 cup powdered sugar
  • 2 tbsp honey
  • 1 tsp ground cinnamon

Instructions:

  1. In a stand mixer bowl, combine warm milk, granulated sugar, and yeast. Let sit for 5–10 minutes until frothy.
  2. Add melted unsalted butter, egg, and 2 cups of bread flour. Mix using the dough hook on low speed until combined.
  3. Gradually add the remaining flour and salt. Increase speed to medium and knead for 5–7 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.
  4. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size (approx. 60–90 minutes).
  5. Punch down dough and roll into a large rectangle about 1/2 inch thick. Cut into 24 equal rectangles using a bench scraper.
  6. Place rectangles close together on parchment-lined baking sheets. Cover and let rise again for 30–45 minutes.
  7. Bake at 350°F (175°C) for 12-15 minutes or until golden brown. Brush with additional melted butter if desired.
  8. Prepare the honey butter by whipping salted butter, powdered sugar, honey, and cinnamon together until light and fluffy.