Christmas mornings. Birthday breakfasts. Snow day feasts. These sweet and sticky, warm and gooey treats are what we whip up for special occasion breakfasts no matter the time of year. Yes, they are more work than unrolling a can of Pillsbury. But they are oh-so worth it.
Recipe from King Arthur Flour
Makes 12 large rolls
- 1 cup lukewarm milk
- 2 large eggs
- 1/3 cup butter, cut up
- 4 1/2 cups all-purpose flour
- 1 3/4 tsp. salt
- 1/2 cup granulated sugar
- 2 1/2 tsp. active dry yeast
- 1/3 cup butter, softened
- 1 cup packed brown sugar
- 3 Tbsp. ground cinnamon
- 6 Tbsp. (generous 1/3 cup) cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 tsp. vanilla extract
- To make the dough: Mix together and knead all of the dough ingredients to make a smooth, soft dough.
- Place the dough in a lightly oiled bowl, turning it to grease all sides. Then cover the bowl and let the dough rise for 1 hour, or until it’s nearly doubled in bulk.
- While the dough rises, stir together filling ingredients, heating in a pot on the stovetop to melt the butter and sugar. Do not boil. Set aside to cool.
- To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16″ x 21″ rectangle.
- Spread the dough evenly with the cooled butter mixture.
- Starting with a short end, roll the dough into a log and cut it into 12 slices.
- Place the buns in a lightly greased 9 x 13 inch pan. Cover the pan and let the buns rise until they’re nearly doubled, about 30 minutes.
- While the buns are rising, preheat the oven to 400°F.
- Uncover the buns, and bake them until they’re golden brown, about 15 minutes.
- While the buns are baking, make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
- Remove the buns from the oven. Spread the icing on the buns while they’re warm.
- Serve buns warm, or at room temperature. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.