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1
For the dough; fit a heavy-duty stand mixer with the dough hook.
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2
Place 4 cups flour in the stainless steel bowl; set aside.
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3
Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
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4
Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
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5
Add the mixture to the bowl along with the egg.
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6
When the yeast is foamy add to the bowl.
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7
Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
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8
Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
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9
Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
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10
Punch down the dough and allow to rest in bowl for 5 minutes.
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11
In a small bowl mix together the brown sugar with cinnamon.
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12
Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).
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13
Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!
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14
).
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15
Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
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16
Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
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17
Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
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18
Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).
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19
Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
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20
In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
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21
Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
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22
Set oven to 375 degrees F.
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23
Bake until browned about 25 minutes.
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24
Cool the buns slightly then drizzle the icing over the warm buns.
