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1
Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough.
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2
Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes.
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3
To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light.
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4
If you see a web-like pattern, the dough is developed; the webs are the strands of gluten.
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5
If you do not see them, mix the dough at medium speed 2 minutes more, then test again.
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6
Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
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7
Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth.
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8
Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
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9
Bun Finish: Butter 10 cups of a large muffin tin.
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10
Spoon 2 tablespoons of the honey schmear into the bottom of each cup.
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11
In a small bowl, mix the sugar and cinnamon.
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12
On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick.
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13
Brush with the melted butter and sprinkle with the cinnamon sugar.
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14
Using your hands, firmly roll up the dough like a jellyroll.
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15
Transfer to a sheet pan and refrigerate 30 minutes.
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16
Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick.
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17
Place one slice (on its cut side) in each muffin cup.
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Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours.
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(Or, cover and let rise in the refrigerator overnight.)
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20
Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes.
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21
Meanwhile, line a sheet pan with parchment paper.
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22
Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan.
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23
Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan.
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24
Let cool.
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25
Meanwhile mix together the powdered sugar and milk to make a glaze.
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26
With a spoon drizzle the glaze over the top of the buns.
