Tip: This recipe works best without substitutions or creative license… If you follow the instructions closely, these buns will be extremely DELICIOUS.

Buns
1 cup whole milk, warmed
1 tablespoon warm water
1 packet (2 1/4 teaspoons) active dry yeast
4 1/2 cups all-purpose flour (plus more for dusting)
1/2 cup white sugar
1 teaspoon salt
1 large egg
1 large egg yolk
8 tablespoons (1 stick) unsalted butter, melted

Cinnamon Goo
1 cup light brown sugar, packed
5 1/2 tablespoons unsalted butter, melted
2 1/2 tablespoons ground cinnamon
1/2 teaspoon salt

Cream Cheese Icing
3 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 icing sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

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Starting with the dough, whisk together the warm milk, water, and yeast in a small bowl. Let sit until bubbling, for about 5 minutes or so.

Combine the flour, sugar, and salt in a bowl and mix. Add the egg, egg yolk, butter, and yeast concoction and mix well until the dough comes together as a thick, sticky ball.  (This will take muscles and some patience.)

Scrape the dough out onto a floured work surface, and form it into a smooth ball. Put the dough in a greased bowl, seam side down, cover it with a clean dishtowel, and set in a draft-free spot (the microwave works well) to rise for an hour, or until doubled in size.

While the dough is rising, make the filling: Combine brown sugar, butter cinnamon, and salt in a small bowl and mix well.

When an hour has passed, punch down the dough, and put it on a well-floured counter. Use a rolling pin to flatten it into a 16-inch square. Spread the cinnamon filling evenly over the surface, then roll the dough up into a big, tight tube, making sure to keep all the filling inside.

Using a sharp knife, slice the tube into 12 rounds, each about 1 1/2 inches thick. Arrange the rounds cut side down in an 8 by 8 inch dish, leaving 1 inch between them. Let the buns rise for another 1 to 2 hours, until they’ve doubled in size.

Heat the oven to 375 and bake the buns for 20 minutes, or until they’re just starting to brown on the edges. Meanwhile, make the icing by combining cream cheese, butter, sugar, and vanilla until smooth. Remove the buns from the oven and, while they are still warm, spread the icing on top. Mmm.

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Credit
This is my interpretation of Christina Tosi’s recipe. Did you see her baking on the Chef’s Table series?

Listening
CBC Radio One

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