Makes 12 rolls.
4 large egg yolks
1 large whole egg
1/4 cup (50 grams) granulated sugar
6 tablespoons (85 grams) butter, melted, plus additional to grease pan
3/4 cup (175 ml) buttermilk -> Substitute with 3/4 milk + 3/4 tablespoon lemon juice
3 3/4 cups (470 grams) all-purpose flour, plus more for dusting counter
1 packet (7 grams or 2 1/4 teaspoons) instant dry yeast
1 1/4 teaspoons coarse or kosher salt, or more to taste
1 teaspoon oil for bowl
1 1/2 tablespoons (20 grams) butter – melted
3/4 cup packed light brown sugar
2 tablespoons ground cinnamon
Make the dough: In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter and buttermilk. Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened. Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl (I usually scrape my dough briefly onto the counter, oil the mixing bowl, and scrape the dough back into it) and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.
Prepare the filling: Melt the butter. Mix brown sugar and ground cinnamon.
Assemble the buns: Butter a 9×13-inch baking dish, a heavier ceramic or glass dish is ideal here. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide (the side nearest to you) and 12 or so inches long. (It’s okay if it goes longer/thinner.) Brush the dough with the melted butter. Sprinkle it with the brown sugar and cinnamon mixture.
Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.
The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden (the internal temperature should read 190 degrees F), approximately 25 minutes.
Recipe adapted from: http://smittenkitchen.com/blog/2013/11/cranberry-orange-breakfast-buns/ and http://smittenkitchen.com/blog/2009/04/cinnamon-swirl-buns-so-much-news/
- Make sure ingredients are at room temperature.
- Knead dough more?
- Cover dough with wet towel when rising? My dough did not rise that much and might need to be in a warmer room.
- I used 3/4 cups sugar for the filling and the sweetness is just right for me. I think adding icing to the buns would have made them too sweet.
- I baked for less time than indicated in the recipe as I used the quick bake (fan mode) on my oven.
- Rolls were soft, moist and delicious when they just came out of the oven but became dry and tough at the end of the day. Keep wrapped in plastic or foil at room temperature to retain as much moisture as possible.