”These are the type of buns I make if I’ve household or pals staying over for the weekend and need to make them one thing particular for breakfast or brunch. The dough will be made the day earlier than and assembled on the morning you need to serve them. While comparatively traditional, the buns are topped with a cream cheese glaze made with brown butter to present them a higher depth of flavour than you’d get with common cream cheese frosting.” —Edd Kimber
Edd Kimber’s Cinnamon Buns with Brown Butter Cream Cheese Glaze
Makes 6 buns
Brioche Dough:
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (3 grams) immediate yeast
- 1 tablespoon (12 grams) granulated sugar
- ½ cup plus 2 tablespoons (150 ml) complete milk, room temperature
- 1 giant egg (50 grams), room temperature
- ¼ cup (57 grams) unsalted butter, cubed and softened
Filling:
- 3½ tablespoons (49 grams) unsalted butter, room temperature
- ⅓ cup (73 grams) firmly packed gentle brown sugar
- 1 tablespoon (6 grams) floor cinnamon
Glaze:
- 3½ tablespoons (49 grams) unsalted butter
- 3½ tablespoons (49 grams) cream cheese, room temperature
- ¾ cup (90 grams) confectioners’ sugar
- ½ teaspoon (3 grams) vanilla bean paste
- Pinch kosher salt
- Entire milk, as wanted
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For dough: Add the flour, salt, yeast, and granulated sugar to the bowl of a stand mixer with the dough hook connected, and blend briefly to mix. Add the milk and egg, and blend on low velocity till a shaggy dough is fashioned. Flip the velocity as much as medium-low, and knead till the dough is clean and elastic, about 10 minutes. Add the butter, and proceed kneading for as much as 10 minutes extra till the dough is as soon as once more clean and elastic.
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Kind the dough right into a neat ball, place right into a calmly greased bowl, and canopy with plastic wrap. You’ll be able to both depart this at room temperature for about 1 hour till doubled in dimension, if utilizing the identical day, or let it rise for 20 minutes earlier than transferring to the fridge in a single day to make use of it the next day.
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For filling: Add every thing to a small bowl, and blend collectively to kind a clean paste.
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Tip the risen dough out onto a calmly floured work floor, and roll out right into a 16×10-inch (40x25cm) rectangle. Spoon the filling onto the dough, and unfold into an excellent layer that covers all the floor of the dough. Working from one of many shorter ends, roll the dough up right into a log. Use a serrated knife to chop the log crosswise into 6 rolls, about 1½ inches large.
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Spray a 9×6-inch baking sheet (an eighth sheet pan) with cooking spray.
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Place rolls, minimize facet up, into the pan. Frivolously cowl with plastic wrap, and put aside till doubled in dimension, about 1 hour (or as much as 2 hours if the dough was chilled).
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Preheat oven to 375°F (190°C).
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Bake the buns till they’re a golden color and the interior temperature reaches 190°F (88°C) on an instant-read thermometer, 10 to fifteen minutes. Take away from the oven, and put aside while you make the glaze.
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For glaze: Add the butter to a small saucepan, and place over medium warmth. Cook dinner till the butter is browned and aromatic, 2 to three minutes. Tip right into a bowl, and add the cream cheese, confectioners’ sugar, vanilla, and salt. Combine collectively till a clean glaze is fashioned. The glaze needs to be thick however pourable. Skinny with just a little milk if wanted.
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Pour the glaze onto the buns, and unfold so all the floor is roofed. Finest served on the day made.
