Yield: 24 rolls in Two 8" Square Pans
Ingredient
Dough
480 g All Purpose Flour
62 g White Sugar
7 g Dry Active Yeast
4 Whole Eggs
113 g Whole Milk
227 g Unsalted Butter, room temperature
Filling
8 tbsp Brown Sugar
4 tsp Cinnamon
Icing
4 tbsp Icing Sugar
1 tbsp Whole Milk
Vanilla Bean Paste
Instructions
Using a paddle attachment, mix flour, sugar, dry active yeast, whole eggs, whole milk briefly till a shaggy dough comes together, then switch to a dough hook attachment.
When the dough comes together, add butter 1 block at a time and mix till incorporated.
Mix 10 min on medium speed.
Transfer dough to oiled bowl and let rise for about 1 h.
Empty onto a floured surface, and roll out to a rectangle, approximately 12 rolls in length.
Mix brown sugar and cinnamon and separately melt a little butter.
Spread melted butter over before sprinkling filling over rolled out dough.
Roll up the dough.
Transfer to a tray with parchment paper and freeze for at least 30 min.
Preheat oven to 176 °C.
After dough is frozen, slice the roll into roughly 12 pieces and lay pieces out in well greased baking dish.
Let proof and rest for about 15 min.
Bake at 176 °C for 17 min.
Mix icing and pour over rolls while hot.
Adapted from: ByronTalbott
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