Cinnamon Buns

All measures in weight

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

To proof, place rolls into oven along with baking pan filled 1/4 to 1/3 with boiling water for 30 min.

Bake for 30 min at 350 degrees or until internal temperature is 190 deg

Frosting:

 2.5 oz cream cheese and beat until creamy
 3 tbs whole milk
 5.5 oz (weight) powdered sugar

Alternate filling:

Brush on 1 oz melted butter and then 1 beaten egg

8 oz sugar
zest of 2 lemons
2 tbs minced ginger
2 tbs candied ginger
5 oz flour

Roll and make into ring and snip 9 or 10 times in shallow cuts across top.

Proof for 30 min then bake 350 degrees for 30 min or 190 deg internal.

Glaze with

 4 ounces jam
 1 oz candy ginger
 1 oz water
 over medium heat until melted

-Alton Brown