1 cup whole milk, warmed to 100°-110°F
1/4 cup plus 1 tablespoon granulated sugar, divided
2 3/4 teaspoons active dry yeast
6 tablespoons unsalted butter, melted
1 large egg plus 1 egg yolk, room temp and beaten
2 1/2 teaspoons vanilla extract
3 1/2 to 4 cups unbleached all-purpose flour
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 cup light brown sugar
1 tablespoons ground cinnamon
2 tablespoons unsalted butter, melted
2/3 cup finely chopped walnuts
1 package (8 ounces) cream cheese, room temperature
1/2 teaspoon vanilla extract
6 tablespoons honey
2 tablespoons powdered sugar
Pinch of kosher salt
For the dough, combine 3-1/2 cups flour, sea salt and cinnamon in large bowl. Mix well and set aside. Set the remaining ½ cup of flour aside.
Combine warmed milk, 1 tablespoon granulated sugar and yeast to a small bowl. Gently mix, and let stand until foamy, about 5-10 minutes.
Combine 6 tablespoons melted butter, egg, brown sugar and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat 2 minutes or until smooth. Add the yeast mixture and mix on low to combine.
Stop the mixer and add flour mixture on medium-low speed. Once it turns into a sticky dough, stop the mixer and switch to a dough hook. Continue mixing the dough on medium speed for about 5 minutes. Stop the mixer and check the dough. It should be soft and slightly sticky, but not so much that it sticks aggressively to your hands. If the dough seems too sticky, continue to add in the remaining flour in tablespoon increments. You may not need all the flour, so check after each addition. The dough will be soft and should clear the sides of the bowl but will still slightly stick to the bottom of the bowl.
Place the dough into a lightly oiled bowl and cover with plastic wrap. Place the dough in a warm, draft-free place. Let dough rise, 1 to 2 hours, or until double its size.
Place the dough onto a lightly floured surface and lightly punch down the dough. Cover and let rest for 10 minutes. Roll out into a 18×12-inch rectangle.
For the filling, mix together the brown sugar and cinnamon. Brush remaining 2 tablespoons melted butter over the surface of the dough, then sprinkle the sugar mixture evenly over the dough, leaving a ½-inch border on one side. Next, evenly scatter the walnut pieces over the sugar filling. With your rolling pin, lightly roll over the sugar/nut mixture to help pack it into the dough.
Roll the dough lengthwise up from bottom to top, making sure to tuck and pull as you roll.
Run a moistened finger along the ½-inch edge of the dough without filling, and pinch to seal the edge. Cut into 12 pieces. They should be just over 1-inch thick. Place the rolls into a lightly greased 13×9-inch baking pan, cover with plastic wrap and let the dough rise for another 1-2 hours, or until double its size.
Preheat oven to 350 F°. Bake for 25 to 30 minutes or until lightly brown on top.
For the glaze, beat the cream cheese on medium speed until smooth. Add the honey, vanilla, powdered sugar and salt, and beat until smooth.
Pour the glaze over the warm cinnamon buns and enjoy every bite!
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