For The Dough (It is best if all ingredients are at room temperature) :
- 4 large egg yolks
- 1 large whole egg
- 1/4 cup sugar
- 6 Tbsp melted butter or margarine
- 3/4 cup buttermilk
- 4 cups all-purpose flour, plus additional for dusting
- 2 1/4 tsp dry yeast
- 1 1/4 tsp kosher salt
- Vegetable oil or cooking spray
For the Filling:
- 1 cup packed brown sugar
- 1 Tbsp ground cinnamon
- Pinch salt
- 1 1/2 Tbsp melted butter
- Add any other filling as desired (dried fruit, nuts, fresh berries etc)
- 2 Tbsp melted butter
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 3 Tbsp hot water
In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish (we like to use a greased muffin tin, it keeps the sizes uniform and bakes more evenly). Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife or a piece of string, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish. (You can store them at this point-cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours)
To bake your cinnamon buns, preheat the oven to 350 degrees F. When the oven is ready, place the rolls on the middle rack and bake until golden brown, about 20-30 minutes.
While the rolls are cooling slightly, make the icing…
Mix the butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.