Sticky Cinnamon Buns

Ingredients

Dough: 

800g flour
20g dry yeast
20g salt
70g caster sugar
400g whole egg
105g Westgold UHT milk
600g cold Westgold Butter

Cinnamon butter: 
400g Westgold Butter
450g brown sugar
90g flour
3g salt
40g cinnamon

Cheesecake glaze: 
250g Westgold Butter
200g cream cheese
200g icing mixture
140g Westgold UHT milk
Pinch salt

Method 

To make the dough: 
Combine dry ingredients in bowl of a stand mixer with dough hook.

Lightly whisk eggs and milk together and add to dry ingredients on a low speed.

When liquid is fully incorporated, change to medium speed and develop dough.

Tip: dough will not tear and instead have stretch when ready.

Put speed back down to low and incorporate butter through dough.

Rest in fridge until ready to use.

To make the cinnamon butter: 

Cream egg and sugar.

Fold through dry ingredients.

To make the cheesecake glaze: 

Beat ingredients together until smooth in stand mixer with paddle attachment.

To assemble: 

Roll dough into square sheet approximately 50-100mm thick.

Lather with cinnamon butter and roll up into a scroll.

Slice 3cm thick and place in a greased baking tin. Allow to prove to double in size.

Bake at 170 degrees for around 16 minutes.

Warm glaze and pour over generously and enjoy.