Sweet Glazed Cinnamon Buns

Makes 12 to 14 Buns

Ingredients:
For the Cinnamon Bun Filling:
1 1/2 teaspoons butter, unsalted, room temperature
1/2 cup light brown sugar
4 teaspoons cinnamon
1 tablespoon bread flour

For the Sugar Glaze:
1/4 of a vanilla bean (optional)
2 tablespoons milk
1 tablespoon light corn syrup
1 1/8 cups confectioner’s sugar

For the Egg Wash:
1 egg
Splash of water

Method of Preparation:
Prepare the Filling:
1. Cream together the butter and brown sugar.
2. Add the cinnamon and the flour and blend together, scraping bottom and sides of bowl occasionally. The finished consistency will be very crumbly; almost like sand.
Filling may be stored in an airtight container in the refrigerator for up to 1 week.

Prepare the Sugar Glaze:
1. In a saucepan, combine the milk, corn syrup, vanilla bean seeds, and vanilla bean pod.  Heat to 140°; remove pan from heat. 
2. Sift the confectioner’s sugar into a large bowl.  Remove the vanilla bean pod from the milk mixture and then add the mixture to the sugar, whisking until smooth.
3. Use immediately on warm cinnamon buns. 
Glaze can be made one day ahead:  cover with plastic and store in the refrigerator.  Re-whisk before applying to warm cinnamon buns.

Prepare the Egg Wash: Combine the egg with a small amount of water.

To Assemble the Cinnamon Buns:
1. Spray muffin tins with non-stick baking spray.  (Can also be made on a baking sheet.  Line sheet with parchment and then spray with non-stick baking spray.)
2. Remove the Sweet Dough from the refrigerator.  Remove the plastic wrap and place dough on a lightly floured work surface.
3. Using a rolling pin, roll the dough to a width of 16 inches and a thickness of ¼ inch.  (The length will be determined by the width and thickness).
4. Leaving a margin of 1 inch along one long end of the dough, spread a thin layer of the filling over the surface of the dough.  Brush the margin with the egg wash.
5. Starting with the edge opposite the edge with the egg wash, roll dough into a long log.  Press edge gently to seal (the egg wash will serve as a “glue”).
6. Using a sharp knife, cut the log into 1½-inch sections.  Place each section in a muffin tin (or on the prepared baking sheet, one inch apart).
7. Cover and let rise at room temperature for 45-60 minutes.  The dough should double in size.
8. Preheat the oven to 375°.  Be sure oven is fully preheated before baking.
9. Bake buns for 18-23 minutes, or until golden brown on top.
10. Immediately spoon or brush the Sugar Glaze over the tops of the hot cinnamon buns.

Cooking with Class airs on NBC 10 in Providence and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. The recipes were created by Chef Stamm.