Cinnamon Buns

5 ½ cups of flour (part of the total amount)
1 cup of granulated sugar
1 TBSP of active dry yeasts
½ TSP of salt

Shortly stir with a whisk just enough to combine all ingredients (about 1 minute).

1 ¾ cups of lukewarm milk
2 eggs
1 stick of butter – room temperature

Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

Then, increase the speed to medium-high and knead until a sticky dough is formed (about 1 – 2 minutes).

Remove the mixing bowl from the mixer and cover it with a plate.

Tip:
You can extend the rising time up to 4 hours at your convenience. Alternatively, you can set the dough to rise the evening before baking and bake it in the morning- in this case, let it rise on the countertop instead of a warm place.

Prepare a brushing mixture by briefly hand-whisking 1 egg with ½ cup of milk in a measuring pitcher (for whisking, you can also use a silicone brush).

Tips:

• If the dough is too sticky to work with, consider incorporating more flour – simply place the dough back into the mixing bowl and add more flour. Process until fully incorporated. Work gradually, and do not add too much flour at the time.
• If the dough sticks to the rolling pin during rolling, consider gently flouring the top of the dough.

1 stick of butter – cut into small pieces

Spread evenly with a silicone spatula to cover the entire surface of the dough, with the exception of a 1” strip on one side – the connection part further referred as a connection strip.

Explanation:
The 1” connection strip on one end will be used for connecting the roll together. This section will be brushed with a brushing mixture to connect the seam.  You can choose any of the 4 sides.

Tip:
If the butter is too hard to spread, consider microwaving it to make it softer (do not microwave it too long in order to prevent melting).

1 cup of brown sugar
2 TBSP of ground cinnamon

Brush the connection strip with the brushing mixture (the part without butter and sugar).

Roll into a long roulade – start at the opposite end of the connection.

Then cut into 12 even cinnamon rolls using a knife.

Place on a baking sheet and keep even spaces between each bun and the edges.

Brush all buns with part of the brushing mixture.

Let them proof in a warm place until the buns expand at least 50% but preferably double (about 1 hour).

Preheat oven to 350°F.

Brush again with the remaining brushing mixture.

Bake in a preheated oven until all turn golden (about 20 – 25 minutes).

Test with a toothpick.

Remove from the oven and let cool for at least 3 minutes before serving before dipping in glaze (it doesn’t need to be fully cooled, but it needs to be cool enough for you to be able to hold it in your hand).

2 cups of confectioners’ sugar
3 – 5 TBSP of water
2 TSBP of vanilla extract
Optional: food coloring (follow the package’s instructions)

Thoroughly stir together with a whisk until fully incorporated (about 30 seconds).

Take each and place into the glaze (top part facing the glaze).

Let sit in the glaze for a few seconds.

Slowly take it out and let part of the glaze drip off for a few seconds before turning.

Then, place it on a cooling rack, baking sheet, or plate.

For best results, let the glaze harden at room temperature before serving (usually about 10 – 15 minutes).