Rolled up with cinnamon sugar, these soft, sweet buns are true classics that are at their best fresh out of the oven.
Bake a batch of yeasty, pillowy buns with a sticky honey schmear and drizzled with a sugary glaze just after baking.
1 cup water
3 cups bread flour
5 tablespoons unsalted butter, cut into pieces and softened at room temperature
¼ cup powdered milk
5 teaspoons sugar
1 ounce fresh yeast (or 2 ¼-ounce packets dry yeast)
1 ¾ teaspoons salt
¾ cup light brown sugar, packed
4 tablespoons unsalted butter, softened at room temperature
2 tablespoons honey
2 tablespoons light corn syrup
1 teaspoon cinnamon
1 tablespoon water
½ cup sugar
2 teaspoons cinnamon
4 tablespoons unsalted butter, melted
1 ½ cups powdered sugar
¼ cup milk
In a mixer fitted with a dough hook, combine all the ingredients for the dough: 1 cup water, 3 cups bread flour, 5 tablespoons softened unsalted butter, ¼ cup powdered milk, 5 teaspoons sugar, 1 ounce fresh yeast (or two ¼-ounce packets dry yeast) and 1 ¾ teaspoons salt. Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes.
To see if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light. If you see a web-like pattern, the dough is developed; the webs are the strands of gluten. If you do not see them, mix the dough at medium speed 2 minutes more, then test again.