Dough:

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7g Instant Yeast

310ml lukewarm milk

30g sugar

85g Melted salted Butter

480g Bread Flour

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Filling:

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60g softened butter

60g brown sugar

2 tsp vanilla paste

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Toppings:

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30g frozen butter

30g melted butter

Sugar

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Over night instructions at the bottom, the dough is made the same way as my cinnamon rolls (2nd post top of my page)

Add the yeast to the warm milk and whisk, add the melted butter and sugar and whisk again. Add the flour and mix with a spoon until the dough comes together. Take out on a well floured surface and knead for 5-10 min (longer the fluffier) cover and rest for 1 to 1.5 hours (if your house is cold put it in the oven with the light on)

Mix your softened butter with the sugar and vanilla and set aside. Add parchment paper to a baking dish.

Once dough is ready decompress and take it out, split it into 6 pieces and shape into a ball. Starting with the one you shaped first. Roll it out as shown in the video and spread some mixture on it, roll it up like a cinnamon roll and cut down the middle and roll each one up with the edges on the outside. Place on your baking sheet and cover with a damp cloth for 30 min while your oven heats up to 180C

Just before putting in the oven grate or cut the frozen butter into little pieces and place on top of the buns. Bake on a medium low shelf for 18-22min , just before you take them out melt the extra butter and brush over the buns as soon as they come out and roll in the sugar.

Overnight instructions: Prepare them as normal, put in the oven dish but instead of 30 min rise time do 20min, cover air tight and store in the fridge. Bake straight from the fridge and add a few minutes extra cooking time

Enjoy D 🫶