Holiday Cinnamon Buns

Step 2

While yeast is dissolving, in a small saucepan, heat milk over medium heat until bubbles form around the edge. Remove from heat; stir in 1/4 cup of the butter, the granulated sugar and salt until butter is melted. Let cool until lukewarm; stir into yeast mixture. Stir in egg. Add 2 cups of the flour; stir until smooth and elastic, about 2 minutes. Gradually stir in enough of the remaining flour to make soft dough.

Turn out onto lightly floured work surface; knead until smooth and springy, about 5 minutes. Transfer to a greased bowl; turn dough to grease all over. Cover bowl with plastic wrap and let sit for about 1 1/2 hours. (Placing the bowl on top of a warm oven may help with rising; wrapping the bowl with a blanket may help as well)

While dough is rising, melt remaining butter; pour into a 13- x 9-inch (3 L) baking dish. Sprinkle with a 1/2 cup of the brown sugar. Set aside.

Step 3

On a lightly floured work surface, roll out dough to a 16- x 14-inch rectangle. Spread reserved softened butter over top of dough. Mix remaining brown sugar with cinnamon; sprinkle evenly over dough. Starting at 1 long side, tightly roll up; pinch seam to seal. Cut crosswise into 16 buns.

Arrange buns, cut sides up, in a prepared baking dish. Cover the dish with plastic wrap and let rise in a warm draft-free place until doubled in size, about 1 hour. (Make-ahead: Cover and refrigerate for up to 12 hours. Let stand at room temperature for 1 hour before baking.)

Bake in a 375 F oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes. Let stand in a baking dish for 2 minutes; invert onto a serving platter.  Once the buns a slightly cool drizzle with your favorite cream cheese icing.