Ingredients
Dough:
- 3 cups (384g) bread flour (or all-purpose flour)
- 1 ½ tsp kosher salt
- 3 tbsp sugar
- 1 ½ tsp instant yeast
- 1 egg
- 1 cup (227g) lukewarm water
- ¼ cup (62g) milk
- 3 tbsp butter, melted
Filling:
- ¾ cup (150g) brown sugar, packed
- 2 tbsp cinnamon
- pinch salt
- 6 tbsp butter, melted
Glaze:
- 4 oz cream cheese, softened
- 1 cup (120g) confectioners’ sugar
- ½ tsp vanilla extract
- pinch salt
- milk or cream, to thin
Directions
- Whisk flour, salt, sugar, and yeast in a large bowl.
- In a separate bowl, beat the egg. Add water, milk, and melted butter; whisk to combine.
- Pour wet ingredients into dry; mix with a rubber spatula until a wet, sticky dough forms. Cover and let rise until doubled, about 2 hours.
- Generously flour a work surface. Turn dough out and form into a rough ball, using more flour as needed to prevent sticking.
- Stir brown sugar, cinnamon, salt, and melted butter together in a bowl until combined. Set aside.
- Butter or grease a 9×9-inch (or 8×8-inch) baking pan.
- Pat or roll dough into a 15×11-inch rectangle. Spread filling evenly over the surface. Roll from the short end into a tight coil, then cut into 9 equal pieces. Transfer to the prepared pan.
- Cover with plastic wrap and refrigerate overnight.
- Heat oven to 375°F.
- Bake 25–30 minutes, until deep golden on top.
- Meanwhile, beat cream cheese, confectioners’ sugar, vanilla, and salt until smooth. Thin with milk or cream if desired.
- Spread frosting over warm buns and serve.
Notes
- Sticky Dough: This is a high-hydration dough — use plenty of flour on the work surface and hands to prevent sticking.
- Make Ahead: Refrigerate shaped buns for up to 16 hours before baking.
- Storage: Cover and store at room temperature for 1 day, or refrigerate up to 3 days; reheat before serving.