Cinnamon Buns

Metric Imperial Ingredient
Dough
500ml 2 cups milk, warm
40g 4tbsp Yeast, instant dry
80g 6tbsp Vegetable Oil
120g ½cup Sugar, granulated
20g 1tbsp Salt
2 Eggs
900g 6cups Flour, all purpose

Seasoning
175g 3/4cup Sugar, Brown
30g 4tbsp Cinnamon
60g ¼cup Butter, softened

Cream Cheese Icing
50g ¼ cup Cream Cheese
100g ½ cup Butter
200g 1⅔ cup Icing Sugar
5ml 1tsp Vanilla

Procedure:

1. Sift together all dry ingredients.
2. Add milk, oil, and eggs. Mix until a soft, somewhat sticky dough has formed.
3. Knead for about 5-6 minutes.
4. Place in lightly greased bowl and let rise in a warm, draft free area until double in size.
5. Once dough has risen, roll out until about 1/2inch in thickness. Attempt to have a rectangular shape that is about 12 inches wide. Length matters less.
6. Spread softened butter over entire area of the dough.
7. Mix brown sugar and cinnamon together well. Sprinkle over entire area of dough except for the last 1inch.
8. Roll dough so that the area with no sugar/cinnamon is on the outside. This will allow you to ensure that your loaf is properly sealed.
9. Cut rolled dough into 12 pieces. Place on small baking sheet and place in proofer until they have doubled in size.
10. Bake in pre-heated 350F (standard) OR 325F (convection) oven for about 10-12 minutes.
11. To prepare icing, begin by creaming the cream cheese in a bowl. Add the butter and continue to cream together. Once properly creamed, add icing sugar and vanilla. Beat until smooth icing is finished.
12. Spread icing evenly over top of the cinnamon buns after they have been out of the oven for about 5 minutes and have slightly cooled.

Note: If you are using active dry yeast instead of instant yeast make the following changes:

1. Use 60g/6tbsp of active dry yeast.
2. Do not sift yeast into the dry ingredients. Heat the milk and add the yeast. Allow to sit for 5-10 minutes or until yeast is frothy.