Ingredients
- Cough:
- 630 - 700 grams flour
- 7 grams active dry yeast
- 240 ml milk
- 75 grams butter
- 66 grams sugar
- 2.5 grams salt
- 3 eggs
- Filling:
- 160 grams packed light brown sugar
- 35 grams flour
- 1 tbs. cinnamon
- 113 grams butter, cold, cut into pieces
- 1 tbs. half-and-half
- Icing:
- 58 grams icing sugar
- 1 tbs. half and half
Preparation
Step 1
Combine the flour and the yeast.
Heat the milk, butter, sugar, and salt just until warm (120-130 degrees) and the butter is almost melted.
Slowly pour mix into the flour and combine on low, add eggs, one at a time, beating after each addition. Knead in as much flour as needed to make a soft smooth and eleastic dough.
Shape dough into a ball and place into a greased bowl and let rise until doubled (1 - 1 1/2 hours).
Punch the dough and cover with a clean cloth and let rise 10 minutes.
Combine the brown sugar, flour, and cinnamon and stir to combine. Cut in the cold butter until the mix is crumbly. Set aside.
Roll the dough into a 12 inch square. Sprinkle the filling evenly over top. Carefully roll the dough into a log and pinch the edges to seal. Slice into 8 pieces and place on a greased 13 x 9 x 2 inch pan. Cover dough with clear plastic wrap and chill from 2 - 24 hours. If overnight, the next morning remove the rolls from the refrigerator and let stand at room temperature for 30 minutes. If making the rolls immediately, don't chill. Cover loosely with wrap and let rise in warm place until nearly doubled, about 45 minutes to 1 hour.
Brea any surface bubbles with a toothpick and brush dough with cream. Bae at 375 degrees for 25 or 30 minutes, until ight brown.
Remove rolls and brush again with cream. Cool 5 minutes and then invert.
Combine the icing sugar and cream. Drizzle glaze over the buns.