Ingredients:

  • cup Whole Milk (Warmed to 105-115°F)
  • 1/4 teaspoons Active Dry Yeast
  • /4 cup Granulated Sugar
  • Large Eggs (Room temperature)
  • /2 cup Unsalted Butter (Melted and cooled)
  • cups All-Purpose Flour (plus more for dusting)
  • teaspoon Fine Sea Salt
  • cup Unsalted Butter (Softened, for filling)
  • cup Light Brown Sugar (Packed, for filling)
  • tablespoons Ground Cinnamon
  • oz Cream Cheese (Softened, for glaze)
  • /4 cup Unsalted Butter (Softened, for glaze)
  • cups Powdered Sugar (Sifted, for glaze)
  • teaspoon Vanilla Extract
  • A generous pinch of Salt (for glaze)

Instructions:

  1. Proof the Yeast: Combine warm milk, yeast, and 1 tbsp of the granulated sugar in a bowl. Let stand until foamy (5-10 minutes).
  2. Wet Ingredients: Whisk in the remaining sugar, eggs, and melted butter into the activated yeast mixture.
  3. Combine Dry: In the bowl of a stand mixer fitted with a dough hook, combine flour and salt.
  4. Mix Dough: Gradually add the wet ingredients to the dry. Mix until a shaggy dough forms.
  5. Knead: Knead for 6-8 minutes until the dough is smooth and elastic.
  6. First Rise: Place dough in a lightly oiled bowl, cover, and allow to rise in a warm spot until doubled in size (approx. 1 to 1.5 hours).
  7. Prepare Filling: In a small bowl, mix the 1 cup softened butter, brown sugar, and cinnamon until it forms a uniform, spreadable paste.
  8. Roll Out: Gently punch down the risen dough. Turn onto a lightly floured surface and roll into a large rectangle, approximately 12x18 inches (30x45 cm) and about 1/4 inch thick.
  9. Spread: Evenly spread the cinnamon-butter filling over the entire surface of the dough, leaving a small 1/2-inch border along one long edge.
  10. Roll Up: Starting from the long edge opposite the border, tightly roll the dough into a cylinder. Pinch the seam closed.
  11. Slice: Cut the cylinder into 12 equal pieces.
  12. Second Rise: Arrange the buns, cut-side up, in a greased 9x13 inch baking pan. Cover loosely and let proof again for 30-45 minutes until visibly puffy.
  13. Bake: Preheat oven to 375°F (190°C). Bake for 20–25 minutes, rotating the pan halfway through, until the tops are golden brown.
  14. Make Glaze: While buns are warm, beat cream cheese and butter until smooth. Gradually beat in the sifted powdered sugar, vanilla, and salt until light and fluffy.
  15. Glaze & Serve: Pour or spread the glaze generously over the hot cinnamon buns, allowing it to melt slightly into the crevices. Serve immediately.