Ingredients:
- 1 cup (240ml) whole milk, warmed to 110-115°F (43-46°C)
- 2 ¼ teaspoons (7g) active dry yeast (1 packet)
- ¼ cup (50g) granulated sugar, plus 1 teaspoon to proof yeast
- ½ teaspoon (3g) salt
- ¼ cup (57g) unsalted butter, melted and cooled slightly
- 2 large eggs, lightly beaten
- 4 cups (500g) all-purpose flour, plus more for dusting
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ½ cup (1 stick, 113g) unsalted butter
- ½ cup (100g) packed light brown sugar
- ¼ cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups (240g) powdered sugar, sifted (optional)
Instructions:
- Combine warm milk, 1 tsp sugar, and yeast in a bowl. Let stand until foamy.
- In a stand mixer (or by hand), combine yeast mixture, sugar, salt, melted butter, and eggs. Gradually add flour until a soft dough forms.
- Knead the dough until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size.
- While the dough rises, combine softened butter, brown sugar, and cinnamon in a bowl.
- Roll out the dough into a large rectangle. Spread the filling evenly over the dough.
- Roll the dough tightly into a log. Cut into 12 even slices.
- In a saucepan, melt butter and brown sugar. Stir in heavy cream, vanilla, and salt. Simmer briefly.
- Pour the gooey glaze into the prepared baking dish. Arrange the cinnamon bun slices in the glaze. Cover and let rise again.
- Bake until golden brown and the internal temperature reaches 190-200°F (88-93°C).
- Let cool slightly before inverting onto a serving plate (if desired). Dust with powdered sugar, if using.