There are normal cinnamon buns, and then there are frosting-drenched cinnamon-sweet sticky buns that transport you away. These are those buns.
- Preheat oven to 375 degrees.
- Remove chilled dough from the fridge, and roll out on a floured surface into a rectangle, approximately 16 by 24 inches.
- Spread filling evenly over dough, leaving about an inch border on all sides.
- Starting from the bottom, roll dough up into a tight roll.
- Cut the ends off to create an even log, and divide into 9 portions, approximately 2 inches thick.
- Place buns in an oiled pan, cover with plastic wrap and refrigerate for an hour or overnight.
- Once buns are puffy, bake in the oven until golden, approximately 30 minutes.
- Pour the glaze over the buns while they are still warm, and serve!
- 16 ounces cream cheese, melted
- 1/2 cup powdered sugar
- 1 tablespoon vanilla
- 2 tablespoons orange juice
- 1/4 cup milk
- Add powdered sugar, vanilla and juice to cream cheese and beat until combined.
- Add milk and continue to mix until a thin (but thick enough to cover the buns) glaze is reached.
- 1 cup butter, melted
- 3 cups brown sugar
- 4 tablespoons cinnamon
- 2 teaspoons cardamom
- 1 teaspoon salt
- In a medium-size bowl, mix butter, brown sugar, cinnamon, cardamom and salt. Set aside.
- 1 cup milk
- 4 tablespoons sugar, divided
- 2 teaspoons active dry yeast
- 3 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 large egg
- 6 tablespoons butter, melted
- Warm milk in a small pot over medium heat until it reaches 110 degrees.
- Add 2 tablespoons of sugar and the yeast, and whisk to dissolve.
- Let sit until it’s slightly foamy and starting to bubble, about 2 to 5 minutes.
- In a stand mixer fitted with the paddle attachment, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt. Mix until combined.
- Add milk, yeast mixture and the egg, and mix until just combined. Add melted butter and continue to stir until a shaggy dough forms. Scrape the bowl and switch to the dough hook attachment.
- Knead for 4 to 5 minutes until dough is shiny.
- Remove dough and place in a well-oiled medium-size bowl.
- Cover with plastic wrap and let proof until dough has doubled in size, approximately 1 1/2 hours.
- Punch down dough to remove air, and chill in the fridge for an hour to overnight.