Sweet buns with sugar and cinnamon for breakfast

Ingredients:

• 1.5 cups whole milk, heated to 40°C
• 2 packets of 7g active dry yeast (about 1 tbsp + 1 1/4 tsp)
• 6 tablespoons of granulated sugar
• 6 large eggs, room temperature
• 1 tbsp + 1 and 1/4 tsp coarse salt
• 4.5 cups bread flour + extra for work
• 3/4 cup whole wheat flour
• 6 tbsp. l. skim milk powder
• 600 g unsalted butter, cut into pieces, room temperature, plus extra for greasing the pan
• 3 cups dark brown sugar
• 1/4 cup ground cinnamon
• 2 cups powdered sugar
• 6 tbsp heavy cream + more as needed
• 1.5 tsp vanilla extract
• Special equipment: 2 baking trays measuring 45x32 cm.

Preparation:

1. In the bowl of a stand mixer, combine the milk and yeast. Let sit for 10 minutes to dissolve the yeast; you'll see a few bubbles, but there won't be any foam. In a small bowl, combine the granulated sugar, eggs, and 1 tablespoon of salt.
2. Add the bread flour, whole-wheat flour, dry milk powder, and egg mixture to the bowl with the milk and use a wooden spoon to mix into a loose dough. Attach the bowl to a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together but is still slightly stiff, about 3 minutes. Increase the speed to high and add 20 tablespoons (270 g) of butter, a tablespoon at a time (the dough will look flaky after each addition, but will eventually come together) and mix until the dough is smooth, elastic, and very sticky, but pulls away from the sides of the bowl, about 12 minutes.
3. Cover the bowl with plastic wrap and place the dough in a warm place away from drafts until it doubles in size and smells of butter and yeast, 35-50 minutes.
4. Meanwhile, in a medium bowl, combine the dark brown sugar, cinnamon, and 1 teaspoon salt until smooth. Add the remaining 24 tablespoons (330 g) butter and stir until evenly distributed. Set aside until ready to assemble.
5. Line two 45x32cm baking sheets with parchment paper.
   
   Gently press the dough, lifting it at the edges so it falls into the bowl on its own, rotating the bowl and repeating as necessary. Transfer the dough to a clean work surface lightly dusted with bread flour. Cut the dough in half. Roll one piece into a 45 x 30 cm rectangle, pushing the edges toward the center to make the sides straight. Spread half of the butter mixture evenly over the dough, leaving a 0.5 cm border. Roll the dough tightly along the long side, pressing occasionally from the side to ensure a smooth roll. Transfer to one of the prepared baking sheets and freeze for 20 minutes to firm up. Repeat with the remaining dough and filling.
6. Generously butter the bottom and sides of a 18 x 13-inch (45 x 32 cm) baking sheet. Cut one roll into 16 slices and arrange them cut-side up on the baking sheet, carefully lining them up to fit all the rolls. Repeat with the remaining roll, arranging the rolls in a 4 x 8 grid on each baking sheet. Let rise, uncovered, in a warm, draft-free place until the dough has almost doubled in size, 45 minutes to 1 hour.
7. Meanwhile, preheat the oven to 350°F (175°C). Bake the cinnamon rolls until golden brown on top and set, 25-30 minutes. Transfer to a wire rack and let cool for about 10 minutes before glazing.
8. Meanwhile, in a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and the remaining 1/4 teaspoon salt until smooth, adding more heavy cream if needed to create a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. If you scoop flour directly from the bag with a measuring cup, you'll compact it, resulting in dry baked goods..