30 Minutes to Rise and Shine… Cinnamon Bun style!

Ingredients

Dough:
• 1 1/4 c. milk
• 4 tsp. instant or rapid-rise yeast
• 2 tbsp. granulated sugar
• 2 3/4 c. flour
• 2 1/2 tsp. baking powder
• 3/4 tsp. salt
• 6 tbsp. butter, melted
• and shortening for greasing pan
Filling:
• 3/4 c. light brown sugar
• 1/4 c. granulated sugar
• 1 tbsp. ground cinnamon
• 1/8 tsp. salt
• 2 tbsp. butter, melted
• 1 tsp. vanilla extract
Glaze:
• 3 oz. cream cheese, at room temperature
• 2 tbsp. butter, melted
• 2 tbsp. milk
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 1 c. powdered sugar

Instructions

1. Start by making the filling. In a medium bowl combine brown sugar, granulated sugar, cinnamon and salt. Stir in melted butter and vanilla extract until mixture resembles wet sand. Set aside.
2. Grease a dark 9-inch round cake pan with shortening, line bottom with parchment and grease that as well.
3. Heat 1/4 cup milk to 110° then stir in yeast and 1 teaspoon sugar and let sit until mixture is bubbly.
4. In a large bowl stir together flour, baking powder, salt and remaining sugar. Stir in 2 tablespoons melted butter, yeast mixture and remaining milk until dough forms. Transfer dough to a well-floured work surface and knead until smooth ball forms, about 2 minutes.
5. Roll dough into a 12x9-inch rectangle. Brush dough all over with 2 tablespoons butter, leaving a 1/2-inch border on the far long edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Using a bench scraper loosen dough from the work surface. Roll dough away from you into a tight log and pinch seam to seal.
6. Cut log into 8 equal pieces using bench scraper. You will squish the buns when doing this so reform them back into shape and place in prepared baking pan. Brush tops of buns with remaining 2 tablespoons of melted butter. Cover buns loosly with plastic wrap and let rise for 30 minutes. Preheat oven to 350°.
7. After buns have risen, bake in oven until edges are well browned, about 30 minutes. Remove from oven and using a knife, loosen buns from side of pan. Transfer to a wire rack to cool for 5 minutes then invert pans onto a plate, remove parchment paper, and then invert again back onto the wire rack.
8. If you want to glaze them, put a cookie sheet underneath wire rack and pour and spread glaze overtop.
Glaze:
9. In a large bowl whisk together cream cheese, butter, milk, vanilla and salt until smooth. Whisk in powdered sugar until smooth. Spread thick glaze over buns with a spatula when buns are still warm. Store buns with glaze in fridge. Without glaze they can be stored on countertop in cookie tin or airtight container.