ooey gooey cinnamon buns

ingredients

dough

500g bread flour

120g unsalted butter, softened

85ml thickened cream

75ml milk

70g caster sugar

1 egg

3 tsp instant yeast

1/2 tsp salt

tangzhong

40g flour

170ml water

cinnamon filling

1 cup brown sugar

2 tbsp cinnamon 

140g unsalted butter, softened

cream cheese frosting

250g cream cheese

2 tbsp thickened cream

1 tsp vanilla bean paste

150g icing sugar

100g unsalted butter, softened

method

to start, make the tangzhong. combine water and flour in a pot on a medium heat, whisking until thickened and paste like in appearance. around 5 minutes. set aside

for the dough, add flour, salt, yeast and sugar to a stand mixer fitted with a dough hook. mix on a low speed to combine

add cream, milk, egg and tangzhong, continue to mix on low for a further 10-15 minutes gradually adding the softened butter in pieces as you go

transfer the dough to a lightly oiled bowl and cover with cling film. allow to rise for 45 minutes-hour 

in a stand mixer with the paddle attachment, mix the brown sugar, cinnamon and butter until combined 

turn the dough out onto a lightly floured surface and roll out into a rectangle (roughly 40x50cm)

spread the dough evenly with the cinnamon mixture leaving an inch border around the sides

preheat the oven to 180c

roll up the dough and slice into 12 pieces. i used a piece of dental floss for this as it doesn't squish the dough down like a knife can

transfer the rolls to a lined baking tray leaving a few centimetres space between each roll

cover with cling film and proof for a further 30 minutes

bake the buns for 25-30 minutes. you don't want to overcook them as this can dry the buns out

using a stand mixer with a paddle attachment mix together the cream cheese, sugar, butter and vanilla bean paste until smooth. mix in the cream until combined

spoon the cream cheese frosting over the buns whilst still warm

enjoy!