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⅔ cup heavy cream ((at room temperature))

1 cup milk ((1%, 2%, or whole, at room temperature))

1 large egg ((at room temperature))

⅓ cup sugar

½ cup cake flour ((tap measuring cup to avoid air pockets))

3 ½ cups bread flour ((tap measuring cup to avoid air pockets))

1 tablespoon active dry yeast

1 ½ teaspoons salt ^^

1 cup dark brown sugar ((or light brown sugar, lightly packed))

2 ¼ tablespoons ground cinnamon

¾ cup unsalted butter ((softened at room temperature))

heaping ⅛ teaspoon salt ^^

½ cup heavy cream (for pouring over rolls) *** NEW IDEA

8 ounces cream cheese ((at room temperature))

4 ½ tablespoons salted butter ((at room temperature))

3 teaspoons vanilla extract

2 ¼ cups sugar ((AKA icing sugar))

5 ¼ tablespoons whole milk ((optional))

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1. Mix together 1 tbsp sugar and 1 tbsp yeast, helps it to incorporate. Heat Milk to 110 degree farenheit. Add in the yeast and try to incorporate the best you can. Then add in a touch of sugar and heavy cream also warmed to 110 F. Allow yeast to bloom. In the long pyrex pan mix sugar, cake flour, bread flour, and salt. Add in the yeast mixture and the egg, beaten.

2. Knead the mixture in the pan for 15 minutes, occasionally stopping to push the dough together. If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. It should be sticking to the bottom of the bowl, but not the sides. (I think sticky dough results in better buns)

3. Cover the bowl with a damp towel and place in a warm spot for 1-2 hours, or until it has doubled in size.

4. In the meantime, grease two baking vessels on all sides with butter. We fit 8 rolls in the large casserole dish, and 4 into a smaller overflow cake pan. You want to ensure they have enough room to expand, but not so much room that they won’t end up hugging each other in the pan once baked (i'm not against hugging).

5. Next, mix the cinnamon sugar filling. In a medium bowl, combine the brown sugar, cinnamon, butter, and salt until it’s a brown paste. If you need to, microwave the butter for 15-20 seconds to make it easier to stir.

6. After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of any air bubbles.

7. Roll the dough out into a 12x24 inch (30x60cm) rectangle, at about ¼-inch thickness. Using a butter knife, spread the brown sugar filling evenly over the dough leaving about a ½-inch of border on the sides. Roll it tightly into a big cigar, and cut it into 12 equal pieces, each about an 1.5 inches wide

8. Arrange the buns in the buttered baking pans (when it comes to the end pieces, place them cut side up) with about ¾-inch between each bun. Proof for another 30-40 minutes.

9. 15 minutes into the last round of proofing, arrange a rack in the middle of the oven, and preheat to 350°F/175°C. After proofing the buns, pour over ½ a cup of heavy cream**, and bake for 20-25 minutes. Ours baked in 25 minutes. If you know your oven runs hot, proceed accordingly. The center buns will look a little pale relative to the ones on the edges, but don’t be tempted to bake them longer! (internal temp should be 190F and will continue to cook with residual heat)

10. While the buns are baking, make the cream cheese icing. Whip the cream cheese and butter until fluffy and pale yellow. Add the vanilla extract and powdered sugar. For super thick icing, omit the milk. For a thinner, pourable consistency, add the milk.

11. When the buns are done baking, remove from the oven. Drizzle icing evenly over the buns as desired. Serve warm!

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Notes

** its good, I think the dough is richer and softer, but there caramel us not as ooey gooey and more sticky chewy. It needs less sugar, I did double the filling, but based on the other recipe, maybe do 1.5 the amount. If that does not work, wait about 7 minutes after popping it in the oven before drizzling the cream over as not to over cook the caramel

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other recipe: Tastes of Lizzy T "Cinnabon Copycat"