Ultimate Cinnamon Buns
3/4 c. whole milk, heated to 110 degrees
1 envelope (2 1/4 tsp.) rapid rise or instant yeast
3 large eggs, room temperature
4 1/4 c. all purpose flour
1/2 c. corn starch
1/2 c. granulated sugar
1 1/2 tsp. salt
12 Tbsp. unsalted butter (1 1/2 sticks), cut into 12 pieces and softened
1 1/2 c. packed light brown sugar
1 1/2 Tbsp. ground cinnamon
1/4 tsp. salt
4 Tbsp. unsalted butter, softened
4 oz. cream cheese, softened
1 Tbsp. whole milk
1 tsp. vanilla extract
1 1/2 c. confectioners sugar
1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200, shut off. Line 13x9 inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. For the filling, combine brown sugar, cinnamon and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into an 18-inch square, spread with butter and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam. Cut in to 8 pieces. Transfer pieces, cut side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. Heat oven to 350. Whisk cream cheese, milk, vanilla, and confectioners sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 c. glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
*To make ahead, after transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.
Recipe source: Cook's Country Dec/Jan 09