Ingredients
1pkgactive dry yeast
¼cupgranulated sugar
¼cupwarm water,(105 degrees to 115 degrees F)
¾cupwhole milk
2tbspbutter
1large egg
4cupsall purpose flour
½tspsalt
1½stickbutter
1½cupspacked brown sugar
1tbspground cinnamon
¾cuppecans,or walnuts, chopped, optional
4ozcream chesse
1½cupsconfectioners sugar
1tspvanilla extract
Preparation
Sprinkle the yeast and a pinch of the sugar over the warm water in a large mixing bowl. Let stand for 5 to 7 minutes, until foamy on top.
In a small bowl, microwave the milk and butter for 40 to 50 seconds, until warm or reaches 105 degrees to 115 degrees F)
Add the milk and butter mixture, the remaining sugar, and the egg to the mixing bowl. Add the flour, about 1 cup at a time, and salt, and mix for 5 minutes if using a dough hook, or 10 minutes if kneading by hand until firm but soft.
The dough should gently spring back when poked. Do not over knead.
Place the dough in a buttered bowl; cover with plastic wrap and let rise 1 to 1½ hours, until the dough has doubled in size.
Preheat the oven to 325 degrees F. Line a large jelly-roll pan with parchment paper.
Transfer the buns to the pan, spacing evenly. Cover lightly with a towel and let stand 30 to 45 minutes, until buns are slightly puffed but not doubled.
Bake for 25 minutes, or until golden.
In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth.
Remove buns from the oven and allow to cool just 5 minutes, then frost.
Serve and enjoy!
