For the dough:
3 cups of Bread Flour (recommend >12% protein)
1/4 cup of melted butter
3/4 tsp of salt (bump up 1/2 tsp if using unsalted butter)
1 egg + 1 addl egg yolk
1/4 cup granulated sugar
5/8 cup 100deg WHOLE milk
1 tbsp heavy cream
1 packet of baking yeast/2 teaspoons/1/8 cup sourdough starter
For Filling:
2/3 cup dark brown sugar
1 tbsp molassis
2 tbsp cinnamon
1/4 cup softened, room temp butter
For Frosting:
4 oz room temp cream cheese, room temp
3 tbsp room temp butter
3/4 cup powdered sugar
3 vanilla beans split and insides scrapped out
1. Warm milk and add yeast. If yeast shows activity within 15 minutes, you're good. If not, go get yeast. Mix in wet ingredients (sugar, butter, eggs, and cream)
2. Mix dry ingredients and then add wet ingredients.
3. If you have a stand mixer, run on medium speed for ~8 minutes. It should ball up and hold when you stretch it. If you don't... get those arms working! Knead dough for ~5 minutes on floured surface. Then set aside and for the next ~hour to hour and a half, do stretch and folds every ~20 minutes until ball is tight and easy to handle.
4. Let rise until doubled... whatever time that takes.
5. Mix all ingredients for the filling
6. Once dough is risen, roll into a rectangle... whatever size you like... but I'd recommend roughly 15" x 10"
7. Spread filling, all over dough except a 1/2" at one end
8. Roll dough leaving the 1/2" section at the end, seal the end (dough is usually sticky enough to do it on it's own, but don't be afraid of water or some egg was to seal.
9. Cut into how many ever sections you want... I usually do 8-10. Pro tip, use dental floss to cut for the cleanest edges
10. Place in WELL buttered pan and let rise covered for ~45 minutes.
11. Place in 350 deg oven until golden brown... and that is darker than you think.
12. Pull out and let rest for 20 minutes.
13. Mix frosting and frost buns
14. If you're
@UncleRisto insert semen in the middle for a nice surprise
