Cinnamon buns

Delicious pull-apart cinnamon buns, just like Cinnzeo's.  The recipe is from Dana.  So delicious!  

Ingredients:

For the buns:

1 package active dry yeast

1/2 cup warm water

2 cups milk, scalded and cooled to lukewarm

1 cup (or less) sugar

1 teaspoon salt

7-8 whole cardamom pods, seeded and crushed (about 1 teaspoon)

1 tbsp ground cinnamon

4 eggs, beaten

8-9 cups sifted white flour

1/2 cup melted butter

For the cinnamon sugar mix:

1/2 cup melted butter

3/4 cup brown sugar

3 tbsp ground cinnamon

For the icing:

4 tbsp unsalted butter

2 cus powdered sugar (icing sugar)

1 tsp vanilla extract

3 to 6 tbsp hot water

Procedure:

1.  Dissolve the yeast in the warm water.  Stir in the milk, sugar, salt, cardamom, cinnamon, eggs, and enough flour to make a batter (about 2 cups).  

2.  Beat until the dough is smooth and elastic.  Add about 3 cups of the flour and beat well, the dough should be quite smooth and glossy.

3.  Add the melted butter and stir in well.  Beat untilthe dough looks glossy.  Stir in the remaining flour until a stiff dough forms.  ** The number of cups of flour depends and varies.  Last time, we used about a total of 7 cups.  Too much flour will result in harder and less flaky dough**

4.  Turn out onto a lightly floured board and cover an inverted mixing bowl.  Let the dough rest for 15 minutes.

5.  Knead until smooth and satiny.  Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly with a tea towel, and let rise in a warm place (25 degrees) until doubled in bulk (about an hour).

6.  Punch down and let rise again until almost doubled (about 30 minutes).

7.  Turn out again onto a slightly floured board, divide the dough into 3 parts.  

8.  Take one part of the dough and roll into a rectangle shape (about the length of your baking sheet and 1/4 inch thick).  

9.  Leaving a 1/4 inch space along the long edge, spread melted butter and sprinkle cinnamon sugar mix across the dough 

10.  Beginning at the long edge, roll up into a thick roll.  Pinch at the ends.  

11.  Cut the roll into twelve 3 cm slices (1 1/4 inch) and place (just touching) in a pan covered with parchment paper.  Covered with a tea towel.  

12.  Repeat Step 8-11 until all 3 parts of dough is done.

13.  Let stand until doubled (about half hour)

14.  Bake just above the centre at 180oC (350oF) oven for 20-25 minutes.  Cool on wire rack.

15.  Meanwhile prepare the icing glaze.  Mix butter, powdered sugar, and vanilla extract.  Add water a tablespoon at a time until the glaze reaches desired consistency.  Spread over slightly cooled rolls (while it is warm).  Add more glaze while serving.