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10 Cups (1200g) all-purpose flour (180 or ½ C will go into yudane)

1 Cup (200g) sugar

1 Tbsp salt

1 ½ Cup (360ml) water (240ml) (180ml or ¾ C will go into Yudane)

1 ½ Cup (360g) milk slightly warmed or room temp

2 Tbsp active dry yeast

4 eggs + 2 yolks, at room temperature*

1-2 Tbsp vanilla bean paste, or extract

12 Tbsp (170g) unsalted butter, softened before baking

1 Cup (240g) room temp heavy cream for top of rolls before baking*

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Filling

1 cup sugar

1 cup brown sugar

6 tablespoons of cinnamon

½ tablespoon softened butter

Glaze

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500g (4 C) confectioners sugar

1 Tbsp vanilla bean paste

4+ Tbsp milk until desired consistency

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1. Begin the Yudane by adding 180ml (¾ C) boiling water, to 180g (1 ½ C) of the flour, and mix until a paste is formed. Set aside.

2. Add the rest of the flour and the yeast to the bowl of a stand mixer, and whisk. (No salt or sugar yet) Add the rest of the amount of water (60ml or ¼ C), milk, eggs and yolk, extract, and Yudane to the flour, and mix with dough hook on low setting (I use 2 & 3) (time varies) When ingredients are all incorporated into a messy dough ball, cover and let sit for about 20-25 minutes. This is the autolyse. (do not add salt and sugar yet) When ready to continue after 20-25 minutes, add salt and sugar and knead until smooth dough forms and pulls away from the sides of the bowl. May take 5-10 minutes.

3. Add butter (About 1 Tbsp chunk at a time) slowly, mixing on low setting, until butter is fully incorporated. Time can vary (May take 5-15 minutes) Move dough to a large oiled bowl, and let rise. Check around the 1 hour mark for proofing, and continue rising if underproofed. When proofed and doubled in size, transfer to a flour or oiled surface, spreading dough out to a layer that is ¼"-⅓" thick.

Spread softened butter to cover the dough, and cover in cinnamon sugar. Roll into a log, starting the first roll tight pinch by pinch. Rolls do not need to be very tight. Make 3" slices for about 12 Extra Large rolls, 1 ½"-2" slices for 15 or more Large rolls, and 1" slices for about 2-3 dozen regular smaller rolls. (I use a 12x18 in sheet cake pan)

Rise again, checking proof around 30 minutes. Pre heat oven to 325.

Pour 1-2 Tbsp room temp heavy cream on each roll, wait a couple minutes then bake for 25-30 minutes, checking temperature around 25 minutes. They are done between 180-190 degrees.

Add frosting or glaze while warm.