cinnamon buns

From The Bread Baker's Apprentice by Peter Reinhart

6.5 tbsp white sugar
1 tsp salt
5.5 tbsp unsalted butter, at room temperature
1 large egg, slightly beaten
3.5 cups bread flour
2 tsp instant yeast
1.25 cup whole milk or buttermilk, at room temperature
1/2 cup cinnamon sugar (6.5 tbsp sugar + 1.5 tbsp cinnamon)

Cream together sugar salt and butter on med-high speed in an electric mixer. Whip in the egg until smooth. Add the flour, yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12-15 minutes), or until the dough is silky and supple, tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
Mist the counter with spray oil and roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long. Sprinkle the cinnamon sugar over the surface of the dough and roll the dough into a cigar shaped log.


With the seam side down, cut the dough into 8-12 even pieces.
Line 1 or more sheet pans with baking parchment. Place the buns 1/2 inch apart.
Proof for 75-90 minutes (you can also refrigerate them for up to 2 days, pulling the pans out of the fridge 3-4 hours before baking).
Preheat the oven to 350 F with the rack in the middle.
Bake 20-30 minutes.
Cool buns in the pan for 10 minutes and then streak white fondant glaze (4 cups sifted powdered sugar mixed with 6-8 tbsp warm milk) across the tops. Place them on a cooling rack and wait 20 minutes before serving.