”These are the form of buns I make if I’ve household or mates staying over for the weekend and wish to make them one thing particular for breakfast or brunch. The dough might be made the day earlier than and assembled on the morning you wish to serve them. While comparatively traditional, the buns are topped with a cream cheese glaze made with brown butter to provide them a better 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) instantaneous 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 hooked up, and blend briefly to mix. Add the milk and egg, and blend on low velocity till a shaggy dough is shaped. Flip the velocity as much as medium-low, and knead till the dough is easy 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 easy and elastic.
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Type the dough right into a neat ball, place right into a flippantly greased bowl, and canopy with plastic wrap. You may both go away 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 all the pieces to a small bowl, and blend collectively to type a easy paste.
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Tip the risen dough out onto a flippantly floured work floor, and roll out right into a 16×10-inch (40x25cm) rectangle. Spoon the filling onto the dough, and unfold into a fair layer that covers your complete 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 vast.
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Spray a 9×6-inch baking sheet (an eighth sheet pan) with cooking spray.
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Place rolls, lower facet up, into the pan. Flippantly 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 easy glaze is shaped. The glaze ought to be thick however pourable. Skinny with a bit of milk if wanted.
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Pour the glaze onto the buns, and unfold so your complete floor is roofed. Greatest served on the day made.
