-
1
Get the scoop about this top-secret recipe
-
2
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100.
-
3
Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir).
-
4
Set aside until foamy, 5 minutes.
-
5
Whisk in the melted butter, egg yolk and vanilla.
-
6
Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer.
-
7
Make a well in the center and pour in the yeast mixture.
-
8
Mix on low speed with the dough hook until thick and slightly sticky.
-
9
Knead on medium speed until the dough gathers around the hook, 6 minutes.
-
10
(Add up to 2 more tablespoons flour if necessary.)
-
11
Remove the dough and shape into a ball.
-
12
Butter the mixer bowl and return the dough to the bowl, turning to coat with butter.
-
13
Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
-
14
See how to form these Cinnamon Buns
-
15
Roll out the dough, fill and cut into buns (see instructions below).
-
16
Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each.
-
17
Cover with plastic wrap and let rise until doubled, 40 minutes.
-
18
Preheat the oven to 325.
-
19
Bake the buns until golden brown, about 35 minutes.
-
20
Cool in the pan 15 minutes.
-
21
Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter.
-
22
Transfer the buns to a rack and spoon the glaze on top while still warm.
-
23
How to Form Cinnamon Buns
-
24
1.
-
25
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
-
26
2.
-
27
Spread with the softened butter, leaving a 1/2-inch border on the far long edge.
-
28
Mix the sugar and cinnamon; sprinkle over the butter.
-
29
3.
-
30
Brush the unbuttered far edge with water.
-
31
Roll the dough away from you into a tight cylinder and press on the long edge to seal.
-
32
4.
-
33
Cut the cylinder with a sharp knife to make 6 equal-size buns.
-
34
Photograph by Ngoc Minh Ngo
