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Mix all ingredients (except butter) then add the softened butter, and continue kneading until smooth and elastic.
Cover and let the dough rise at room temperature until doubled in size.
Roll out the dough into a rectangular shape and spread the filling evenly over the surface.
Give it a single fold by folding the top ⅓ down to the center, then folding the bottom ⅓ up over it.
Rest the dough in the fridge for 30-45 minutes.
Cut the dough lengthwise into 7-8 strips, then shape them into buns.
Final proof for 45 minutes until puffy and light.
Bake at 385F for 17-20 min or until golden brown.
Brush the simple syrup on top of the buns and coat with sugar(optional).