Cinnamon buns

Ingredients

Dough

• All-purpose flour: 580g
• Butter (softened): 80g
• Eggs: 2
• Salt: 6g
• Granulated sugar: 110g
• Lukewarm whole milk: 220g
• Instant yeast: 7g

Filling

• Brown sugar: 180g
• Butter (softened): 70g
• Cinnamon: 17g

Glazing

• Cream cheese: 115g
• Cups powdered sugar: 80g
• Vanilla bean: 1
• Whole milk: 3 Tbsp (45ml)

Instructions

Buns

1. In a stand mixer bowl, whisk together:

   • Flour: 580g
   • Sugar: 110g
   • Salt: 6g

2. Add in softened unsalted butter: 80g

3. In a separate container, mix:

   • Milk: 220g
   • Yeast: 7g

4. Using the dough hook attachment set on medium-low speed, add:

   • Yeast mixture
   • Eggs

5. Mix for 5-10 minutes.

6. Develop gluten:

   1. On a lightly floured work surface and knead for 30-60 seconds. Plop into a greased bowl and cover with plastic wrap, let rise for 1h30 / 2 hours.
   2. Keep in fridge overnight.

Next day

1. Mix
   • Brown sugar: 180g
   • Cinnamon: 17g
2. Flatten into 40x60cm on a floured surface. Long side near you.
3. Spread softened unsalted butter (70g) across the whole rectangle.
4. Sprinkle the cinnamon sugar evenly across the whole dough.
5. Tightly roll from the bottom all the way to the top.
6. Slice into 5cm-thick (2in) segments.
7. Grease a 22x33cm (9x13in) baking dish, line the bottom of the pan the rolls, put rolls with tails facing to another.
8. Cover with plastic wrap.
9. Let rise at room temperature until 1.5x bigger.
10. 190° preheated 15-25 minutes.
11. Let cool in the container for 15 minutes.

Glazing

1. Beat together cream cheese then blend in powdered sugar until smooth.
2. Whisk in whole milk until smooth then add in half scraped vanilla bean and whisk together.
3. Drizzle the glaze on top of the cinnamon rolls and serve.