Ultimate Cinnamon Buns
Dough
3/4 cup whole milk, heated to 110 degrees
2 1/4 tsps instant yeast
3 large eggs, room temperature
4 1/4 cups unbleached all purpose flour
1/2 cup cornstarch
1/2 cup suger
1 1/2 tsps salt412 tbsps unsalted butter, softened
Filling
11/2 cups packed light brown sugar
1 1/2 tbsps ground cinnamon
1/4 tsp salt
4 tbsps unsalted butter, softened
Glaze
4 ounces cream cheese softened
1 tbsp whole milk
1 tsp vanilla extract
1 1/2 cups icing sugar
1. For the dough - adjust the oven rack to middle position and heat the oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13 by 9 inch baking pan with foil, allowing excess foil to hang over pan edges. Spray foil and medium bowl with non-stick cooking spray.
2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In the bowl of a stand mixer 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 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 into a small bowl. Turn dough out onto lightly floured surface. Roll dough into a 18 inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest to you, roll dough into a tight cylinder - pinch lightly to seal seam. Cut into 8 slices (similar to how a loaf of bread is cut) Transfer pieces cut side up to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about an hour.
4. For the glaze and to bake - Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla and icing sugar in medium bowl until smooth. Discard plastic wrap and bake buns 35-40 minutes until golden brown. Transfer pan to wire rack, cover with 1/2 the glaze. Once completely cool, use overhang of foil to lift out of pan and cover with remaining glaze. Serve.
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