Ultimate Cinnamon Buns

What you need:

For the dough:

    • 3/4 cup whole milk, heated to around 110*
    • 2 1/4 tsp. active dry yeast
    • 3 large eggs, at room temperature
    • 4 1/4 cups all-purpose flour
    • 1/2 cup cornstarch
    • 1/2 cup granulated sugar
    • 1 1/2 tsp. salt
    • 1 1/2 sticks unsalted butter, cut into 12 pieces (a Tbsp. each), at room temperature

For the filling:

    • 1 1/2 cups light brown sugar
    • 1 1/2 Tbsp. ground cinnamon
    • 1/2 tsp. salt
    • 1/2 stick unsalted butter, at room temperature

For the icing:

    • 4 oz. cream cheese, softened
    • 1 Tbsp. whole milk
    • 1 Tsp. vanilla extract
    • 1 1/2 cups powdered sugar

Directions:

    1. Preheat your oven to 200* - once it reaches 200*, turn your oven off.
    2. Whisk yeast into warmed milk and let yeast dissolve. Whisk in eggs.
    3. In a stand mixer, stir together flour, cornstarch, sugar, and salt with a dough hook attachment.
    4. Then add milk mixture to the flour mixture on low. Once dough has come together increase the speed to medium.
    5. Add one piece of butter at a time until all butter has been added. Mix until dough is smooth and comes off the sides of the bowl. This takes around 8 to 10 minutes.
    6. Remove from mixer bowl and knead gently to form a round ball. Place into a greased bowl, cover with plastic wrap, and place in warm oven. Let sit until the dough has doubled in size - about 2 hours.
    7. Prepare filling by mixing together brown sugar, cinnamon, and salt in a small bowl.
    8. Roll dough into a 18-inch square on a lightly floured surface.
    9. Spread softened butter over the top and then sprinkle with filling, leaving about 1/2-inch of dough without filling around the edges.
    10. Roll dough tightly and pinch the seam to seal it. Cut in half, so that you have two pieces. Cut each piece into half, so you will have four total. Lastly, cut each of the four pieces in half, ending up with 8 rolls total.
    11. Place the 8 rolls into a foil-lined, greased 9x13-inch pan. Cover with plastic wrap and let rise for about 1 hour.
    12. Bake in a preheated-350* oven for 35 to 40 minutes (be sure to remove the plastic wrap first!).
    13. Meanwhile, prepare your icing by whisking the icing ingredients until smooth.
    14. Remove rolls from oven and place pan on a wire rack. Coat the warm buns with about 1/2 cup of the icing. Then let cool for about 30 minutes. Top with your remaining icing and dive in!

Note: If you make this a day before, stop after you place the rolls into the pan. Cover with plastic wrap and place in the refrigerator. The next day, remove from refrigerator and let stand at room temperature for an hour before proceeding with step 12.

Recipe from Pass the Sushi