Cinnamon Buns

Alton Brown's Cinnamon Buns

Whisk

 4 Egg Yolks at room temp
 1 Whole Egg room temp
 2 oz sugar
 3 oz melted butter
 6 oz buttermilk

Mix in

 20 oz flour, 2 cups at first
 1 pkg = 2 1/4 tsp instant rise (not rapid rise)
 1 1/4 tsp salt

Mix in all but 3/4 cup of the flour with a batter hook

Pull batter off hook with slightly buttered hands

Add flour 1/4 cup at a time until batter doesn't stick to bottom of the bowl

Kneed by hand on floured work surfance for 30 seconds

Place in glass bowl coated with no-stick spray for 2 to 2 1/2 hours

Punch down dough

Turn out and flour lightly

Make rectangle 18x12"

Roll with rolling pin

Brush on 3/4 oz melted butter

Stir filling and sprinkle dough, then press in filling

 1 Tbs Cinnamon
 8 oz light brown sugar
 pinch salt

Roll up the long way and crimp over top

Cut into 12 even sized rolls

Place into buttered 9x14 baking dish

Place in fridge overnight