In the meantime, you can make Brown Sugar Filling.
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.
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.
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