Yields 12-14 buns
For the dough: 1 tsp dry yeast, 3/4 cup of whole milk, 1/4 cup granulated sugar, 1 tsp vanilla extract, 1 egg, pinch of salt, 1/4 cup lukewarm water, 1/4 cup melter butter, 4 cups of flour, and a little bit more melter butter for brushing.
For the filling: 1/3 cup of butter at room temperature, 1/4 cup brown sugar, 1 tsp of cinnamon (or add more/less to your taste).
For the glaze: 1/4 cup of cream cheese at room temperature, 1 tbsp of butter at room temperature, 3 tbsp confectioner sugar, 1/4 tsp vanilla extract, 4 tbsp of warm whole milk.
Start by activating yeast: combine the warm water, 1 tsp of granulated sugar, sprinkle yeast over the top and leave it to sit for about 5 min or until it forms bubble/mushroom top.
In the bowl of a standing mixer fitted with a dough hook, mix the eggs, sugar, vanilla, salt, milk, yeast mizture and butter. Add half of the flour and the yeast mixture to it, mix until its all incorporated on a low speed. Slowly add the rest of your flour and mix on low just until its all incorporated. Turn the speed up to medium and let it mix for a good 5 minutes or until you have smooth dough. The dough should be soft and very pliable, not sticky and easy to work with.
Place the dough in the bowl, cover with plastic wrap and place it in a warm spot to rise for about 2 hours. I usually put the dough into microwave to protect from any air flow.
I like to prepare the butter for the filling right after and leave it aside so it is at room temperature once you are ready to proceed to the next step.
Before you start rolling the dough, prepare the filling: in a small bowl, mix together the sugar and cinnamon, set aside.
Now, you are ready to roll the dough. On the floured surface, roll it out into 16 by 9 rectangle. I do the most of work with my hands punching the dough gently and finish with the rolling pin. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough unto a jelly roll form (just tackle and roll). Divide into 12 pieces as even as you can and place them cut side down in a well battered baking pan. Cover with plastic wrap and let it sit for another hour or 1 hour and a half. The dough should be beautifully risen by that time.
Preheat your oven to 350. Brush the top of buns with melter butter – just about 1 tbsp. Bake for 30 minutes or until golden brown.
In the meantime, prepare glaze: mix cream cheese, butter and confectioner sugar. Slowly add the warm milk until you have a runny glaze consistency. Once the buns are baked through, pour the glaze immediately over the top and it is done.
I hope you give this recipe a try. Enjoy!