2 1/4 cups flour
1 tbsp yeast
1/4 cup warm water or warm milk
1 tsp salt
1 tbsp sugar
2 oz unsalted butter melted
1/4 cup sugar
1/2 tbsp cinnamon ground
1/2 cup icing sugar
1 tbsp butter melted
1 tbsp milk
1/4 tsp vanilla beans
Mix yeast with a pinch of sugar then pour 1/4 cup water let it froth add 1/4 cup flour whisk and let stand in a warm spot for 1/2 hour. Instead of using only water mix with milk to get a soft dough.
Add eggs, sugar, salt, 2 cups flour, butter into the mixture and knead a smooth dough cover and let it rise for 2 hours.
Roll the dough into 15 by 10 rectangle put half the melted butter then filling leaving about 2" of long side without filling then roll tightly cut into 1". Place in a buttered rectangle baking dish. Brush the remaining butter over and let rise overnight. Bake at 350F for about 20 minutes till golden brown then leave in the pan for 15 minutes. Spread the glaze over the warm rolls and serve.
I didn't leave it in the fridge as it is cool here. If you leave in the fridge overnight then in the morning remove from the fridge and let it rise for an hour before baking.
The method of making these cinnamon buns are modified from the book Family meals. Here is another favourite pumpkin cinnamon bun that started this blog.