from Cook's Country - Dec./Jan. 2009
3/4 cup milk, heated to 110*
2 heaping tsp yeast
3 eggs, room temp.
4 1/4 cups flour
1/2 cup cornstarch
1/2 cup sugar
1 1/2 tsp salt
12 Tbsp (3/4 cup) butter, cut into chunks and softened
1 1/2 cups packed light brown sugar
1 1/2 Tbsp cinnamon
1/4 tsp salt
4 Tbsp butter, softened
4 oz cream cheese, softened
1 Tbsp milk
1 tsp vanilla
1 1/2 cups powdered sugar
1. for the dough: adjust oven rack to middle position and heat to 200*. When oven reaches 200*, shut off. Line a 9"x13" pan with foil, allowing excess to hang over pan edges. Grease foil and a medium bowl.
2. whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook [or by hand], mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix [or knead by hand] until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto smooth surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until double in size, about 2 hours.
3. for the filling: Combine brown sugar, cinnamon, and salt in a small bowl. Turn dough out onto a lightly floured surface. Roll the dough into a 18" square, spread with butter and sprinkle evenly with filling. Starting with the edge nearest you, roll the dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. for the glaze and to bake: Heat oven to 350*. Whisk cream cheese, milk, vanilla and powdered sugar in a medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.