Malted Cinnamon Bun

Instructions

1. Make the Cinnamon Shmear: Mix dark brown sugar, cinnamon, and all-purpose flour. Combine with melted butter and Lyle cane syrup until smooth.
2. Prepare the Brioche Dough: In a mixing bowl, combine flour, eggs, granulated sugar, and fresh yeast. Mix until combined.
3. Add Salt and Butter: After dough has mixed for 10-15 minutes, add salt and butter, and mix for another 10-15 minutes.
4. Bulk Fermentation: Cover the dough and let it sit at room temperature for 1-2 hours until doubled in volume.
5. Chill the Dough: Wrap the dough and refrigerate overnight to develop flavor.
6. Sheet the Dough: Roll out the chilled dough to desired thickness.
7. Apply the Shmear: Spread the cinnamon shmear evenly over the rolled dough.
8. Roll the Dough: Tightly roll the dough and freeze for a few hours.
9. Cut the Buns: Use a bicycle cutter or knife to cut the rolled dough into uniform pieces.
10. Proof the Buns: Place the cut buns in molds and let them proof at room temperature until ready to bake.
11. Bake the Buns: Bake in a preheated oven until golden brown and cooked through.
12. Make the Malted Cinnamon Glaze: Mix cream cheese, powdered sugar, vanilla extract, malted milk powder, nutmeg, and whole milk until smooth.
13. Glaze the Buns: Once baked, let the buns cool slightly before applying the glaze.