Ingredients:

  • 1 cup (240ml) lukewarm milk (whole or 2%)
  • 2 1/4 teaspoons (7g) active dry yeast (one packet)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup (57g) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 3 - 3 1/2 cups (375-438g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract (optional)

Instructions:

  1. Warm milk, dissolve yeast and a pinch of sugar in the milk. Let sit for 5-10 minutes until foamy.
  2. In a large bowl, combine yeast mixture, remaining sugar, salt, melted butter, and egg. Gradually add flour, mixing until a soft, slightly sticky dough forms.
  3. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. While the dough rises, mix the softened butter, brown sugar, and cinnamon in a bowl until well combined.
  6. Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (about 12x18 inches). Spread the cinnamon-sugar filling evenly over the dough. Tightly roll the dough into a log. Cut the log into 12 equal slices.
  7. Place the buns, cut-side up, in a greased 9x13 inch baking pan. Cover and let rise for another 30-45 minutes, or until puffy.
  8. Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
  9. While the buns are baking, whisk together powdered sugar, milk (or cream), and vanilla extract (if using) until smooth. Drizzle the glaze over the warm buns.
  10. Let the buns cool slightly before serving.