Ingredients:

  • 1 cup Whole Milk, warmed (40°C/105°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup Granulated Sugar
  • 6 tablespoons Unsalted Butter, melted and cooled slightly
  • 2 Large Eggs, lightly beaten
  • 4 ½ cups All-Purpose Flour (or Bread Flour), plus more for dusting
  • 1 teaspoon Fine Sea Salt (for dough)
  • ½ cup (1 stick) Unsalted Butter, softened (for filling)
  • 1 cup Light Brown Sugar, packed (for filling)
  • 2 tablespoons Ground Cinnamon
  • ¼ teaspoon Fine Sea Salt (for filling)
  • 4 ounces Cream Cheese, full fat, softened
  • 2 tablespoons Unsalted Butter, softened (for frosting)
  • 2 cups Icing (Powdered) Sugar, sifted
  • 1 teaspoon Vanilla Extract (or Paste)
  • Pinch of Salt (for frosting)
  • 1-2 tablespoons Milk or Cream (optional, for thinning glaze)

Instructions:

  1. Activate the Yeast: Warm the milk to 40°C (105°F). Pour into the mixer bowl, sprinkle in the yeast and ¼ cup sugar. Let stand for 5–10 minutes until frothy.
  2. Mix the Wet Ingredients: Whisk in the melted butter and beaten eggs until combined.
  3. Knead the Dough: In a separate bowl, whisk the flour and salt. Gradually add the dry ingredients to the wet mixture. Knead with a dough hook on medium-low speed for 8–10 minutes until the dough is smooth, elastic, and pulls away from the bowl.
  4. First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover tightly, and allow to rise in a warm spot until doubled in size (90–120 minutes).
  5. Prepare the Filling: While the dough proofs, cream the softened ½ cup butter, brown sugar, cinnamon, and salt until fluffy and spreadable.
  6. Roll the Dough: Punch down the risen dough gently. Roll into a large rectangle, roughly 18 x 12 inches (45 x 30 cm). Spread the filling mixture evenly over the entire surface, leaving a small ½-inch border along the farthest long edge.
  7. Roll and Slice: Starting from the long edge nearest you, tightly roll the dough into a log, pinching the seam closed tightly. Using dental floss or twine, cut the log into 12 equal pieces.
  8. Second Proof (Final Rise): Arrange the cut swirls in a lightly greased 9x13 inch baking dish. Cover loosely and allow to rise again until puffy and touching (45–60 minutes).
  9. Bake: Preheat oven to 175°C (350°F). Bake for 25–30 minutes until golden brown. The internal temperature should reach about 93°C (200°F).
  10. Cool Slightly: Remove the pan from the oven and allow the buns to cool in the pan for 5–10 minutes.
  11. Whip the Frosting: Beat the softened cream cheese and 2 tablespoons butter until smooth. Gradually add the sifted icing sugar, vanilla, and salt until light and fluffy. Add milk/cream if a thinner glaze is desired.
  12. Finish and Serve: Generously spread the frosting over the warm swirls. Serve immediately.