Ingredients
Instructions
Gently heat 250ml full-fat milk and 75g cubed unsalted butter in a small saucepan over low heat until the butter melts and the mixture is about 40°C; set aside to cool if necessary.
In a large bowl or stand mixer, whisk together 500g strong white bread flour, 75g caster sugar, 7g fast-action dried yeast, and ½ teaspoon fine sea salt until evenly combined.
Pour the lukewarm milk mixture into the dry ingredients, add 1 large room-temperature egg, and mix with a dough hook or wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or 6–8 minutes in a stand mixer); the dough should spring back when poked.
Lightly grease the mixing bowl, place the dough inside, turn to coat, cover with cling film or a tea towel, and leave in a warm place for 1–1½ hours until doubled in size.
While the dough proves, make the filling by combining 100g softened unsalted butter, 100g light brown sugar, and 2 tablespoons ground cinnamon into a smooth paste; set aside.
Punch down the proved dough, roll it out on a floured surface into a 40cm×30cm rectangle, and spread the cinnamon filling evenly over the surface, leaving a 1cm border along one long edge.
Starting from the opposite long edge, roll the dough tightly into a log, then cut into 12 equal 3–4cm slices using a sharp knife or unflavoured dental floss.
Grease a 23cm×33cm baking dish, arrange the slices with space between them, cover loosely, and prove for another 30–45 minutes until puffy and nearly doubled; preheat the oven to 180°C (160°C fan/Gas Mark 4).
Bake the buns for 20–25 minutes until golden brown on top, covering with foil if they brown too quickly; then remove and cool in the dish for 5–10 minutes.
While the buns bake, beat together 100g softened cream cheese and 50g softened unsalted butter until smooth, then gradually add 200g sifted icing sugar, 1 teaspoon vanilla extract, and 1–2 tablespoons full-fat milk until pourable.
Drizzle or spread the cream cheese glaze over the warm buns so it seeps into the swirls; serve immediately or store in an airtight container (room temperature up to 2 days, fridge up to 4 days).