INGREDIENTS

For the filling

60g (½ stick) Butter

50g (¼ cup) Brown sugar

60g (3 tbsp) Honey

2 tsp Cinnamon

½ tbsp Corn starch

¼ tsp Salt

For the buns

360g (2¾ cup) All purpose flour

50g (¼ cup) White sugar

½ tsp Salt. Add it while the dough is mixing.

50g (½ stick) Melted butter

180g (¾ cup) Warm milk

1 Medium egg

7g (2 tsp / 1 packet) Dried yeast

For the cream cheese glaze

100g (½ cup) Philadelphia cream cheese

40g (⅓ cup) Powdered sugar

1 tsp Vanilla extract

2 to 3 tbsp of milk

INSTRUCTIONS

For the filling

Combine the softened butter, honey, brown sugar, cinnamon, corn starch and salt. Don't skip the salt! It balances out the sweetness of the honey.

For the buns

In a large mixing bowl combine flour, sugar and salt together.

Warm the milk and add egg, melted butter and yeast.

Combine the dry ingredients and the wet ingredients.

Using the hook attachment of your stand mixer, knead the dough on medium high for 5 minutes. If making the dough by hand, knead the dough on a work surface for 10 minutes. The dough will be tacky.

Transfer the dough to a greased bowl, cover and allow the dough to rise for 2 hours.

Roll out the dough onto a floured surface into a rectangle. Spread the softened butter honey mixture over the dough and tightly roll the dough into a jelly roll form and cut out the rolls. Place them on a greased baking sheet. Cover with plastic wrap and let them rise again for at least 45 minutes.

Bake in a preheated oven at 180 °C (350 °F) for 20 minutes. Don't over bake. As soon as they come out of the oven, drench them in the glaze.

For the cream cheese glaze

Mix together the cream cheese, powdered sugar, vanilla, milk.