Cinnamon Buns

• 4 3/4 - 5 1/4 cups all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup butter
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 3 eggs
• 1 recipe Brown Sugar Filling (see below)
• 1 tablespoon half-and-half or light cream
• 1 recipe Vanilla Glaze (see below)

Instructions:

Combine 2 1/4 cups flour with the yeast. Heat and stir butter, milk, sugar, and salt until they reach a temperature of 120º-130ºF. Add to the dry mix, and add eggs. Beat and stir in the rest of the flour. Turn the dough onto a floured surface and knead. Shape into a bal, put in a greased bowl, and turn. Cover and let rise in a warm spot for one hour.

In the meantime, you can make Brown Sugar Filling.

Ingredients:

• 3/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1/3 cup butter

Stir all the ingredients together, adding the butter in last, cut in until the mix is crumbly.

Once it's finished rising, punch the dough down and turn onto a floured surface. Divide in half, cover, and let rest for 10 minutes. Roll each half into a rectangle; trim the edges. Spread Brown Sugar Filling on them and roll them up, starting on the long side (so that the tube you make is long rather than thick). Slice each roll into twelve pieces. Place them on baking sheets, cover loosely with plastic, and refrigerate for 2 to 24 hours.

When they are ready to be made, uncover them and let them stand at room temperature for 30 minutes before starting. Break any bubbles and brush the buns with half-and-half. Bake them at 375º F for 20-25 minutes. (During the last 5-10 minutes, cover them with foil.)

In the meantime, you can make the Vanilla Glaze.

Ingredients:

• 1 1/4 cup sifted powdered sugar
• 1 teaspoon light-colored corn syrup
• 1/2 teaspoon vanilla
• 1-2 tablespoons half-and-half or light cream

Mix the powdered sugar, corn syrup, and vanilla. Stir in enough half-and-half or cream to make the desired drizzling consistency.

Remove the buns from the oven, brush them with half-and-half again, and let them cool for one minute before inverting them on a rack. Invert them again on a platter and drizzle on the Vanilla Glaze.