Ingredients:
Dough:
- 1 cup warm milk
- 1 cup warm water
- 3 tablespoons instant dry yeast
- 1/2 cup sugar
- 1/2 cup butter, melted
- 2 eggs, slightly beaten
- 2 teaspoons salt
- 1 teaspoon vanilla
- 7-8 cups flour
Glaze:
- 1/2 cup melted butter
- 1 1/2 cups icing sugar
- 1 teaspoon vanilla
- Splash hot water
Icing:
- 1/2 cup butter, softened
- 2 cups icing sugar
- 8-ounce block Philadelphia cream cheese
Method:
Bloom the yeast in the milk and water in the bowl of a KitchenAid stand mixer to make sure it’s alive.
Add the rest of the dough ingredients, using only half the flour. Mix with the paddle attachment for 5 minutes, until smooth. Let stand for 5 minutes so the flour can hydrate.
Switch to the dough hook and add just enough flour to form a soft, workable dough — I like it a bit slacker for cinnamon buns.
Since this is a big batch, I split the dough in half to protect the machine: one half kneads on the mixer while I knead the other by hand, swapping after 6 minutes and continuing until both halves are fully developed. Finish both by hand.
Let the dough rest for one hour.
Roll out into a large rectangle about 1/4 inch thick.
Spread with soft butter, then brown sugar, then a dusting of cinnamon, leaving an inch bare at the edge closest to you. Moisten that edge with water to seal the roll.
Starting from the far edge, roll tightly into a cylinder and cut into 2-inch-thick buns. Arrange in a 3×4 grid on a parchment-lined cookie sheet, then set in a warm spot to proof until doubled in size.
Bake at 350°F for about 18 minutes, or until golden brown.
While the buns bake, make the glaze: melt the butter in a pot, then whisk in the icing sugar, vanilla, and just enough hot water for a thick, pourable glaze.
As soon as the buns come out of the oven, glaze them right away, spooning the glaze into the folds.
For the icing, beat the butter and cream cheese together in a stand mixer until smooth. Add vanilla and a touch of lemon juice, then icing sugar to taste.
Spoon the icing generously over the warm cinnamon buns.