Ultimate Cinnamon Buns

Great recipe for making up a long week to your family and friends. ;o) Since it has to rise twice, I recommend taking the "make ahead" option and making these on Saturday afternoon for Sunday morning deliciousness. This recipe came from Cook's Country magazine (the America's Test Kitchen people), which we recently subscribed to...it's like cooking for geeks, we love the way they describe how they test and vet the recipes.

Ultimate Cinnamon Buns
Makes 8 buns

Ingredients:

Dough:
3/4 cup whole milk, heated to 110 degrees (I cheat and use the microwave, takes about 45 seconds)
1 envelope (or 2 1/4 teaspoons) rapid-rise yeast
3 large eggs, room temp
4 1/4 cups all purpose flour
1/2 cup cornstarch
1/2 cup granulated sugar
1 1/2 teaspoons of salt
12 Tablespoons unsalted butter, softened (cut into pieces)

Filling:
1 1/2 cups packed brown sugar
1 1/2 Tablespoons ground cinnamon
1/4 teaspoon salt
4 Tablespoons unsalted butter, softened (super soft)

Glaze:
4 oz cream cheese, softened
1 Tablespoon milk
1 teaspoon vanilla extract
1 1/2 cups confectioners' (aka powdered) sugar

Step 1: For the Dough. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13x9 inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and large mixing bowl.

Step 2: Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whish in eggs. In bowl of stand mixer, fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from side of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough toi prepared bowl, cover with plastic wrap, and place in warm oven. Let rise utnil doubled in size, about 2 hours. (I also usually give the underside of the plastic wrap a quick spray with cooking spray to keep it from sticking to the dough).

Step 3: For the Filling. Combine brown sugar, cinnmon and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with teh edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot (I used the 200 degree oven trick again since mine were refrigerated here) until doubled in size, about 1 hour.

Step 4: For the Glaze. Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners' sugar in medium bolw until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 30-35 minutes (a little longer if you like them less gooey...me, I like them gooey). Transfer to wire rack and top buns with 1/2 of the glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze and dig in!

To Make Ahead: After transfering the buns to the pan in Step 3, cover with plastic wrap and refrigerate for up to 24 hours.