Bourbon Cinnamon Buns

For the dough:

1 tbsp yeast

⅔ cup milk

1 egg

2 ¼ cups flour

¼ cup sugar

½ tsp vanilla

½ tsp salt

4 tbsp butter

For the filling:

10 tbsp butter

½ cup sugar

5 tsp cinnamon

½ tsp vanilla

1 tbsp bourbon

For the frosting:

3 tablespoons mascarpone or cream cheese

3 tbsp butter

1 tbsp bourbon

¼ tsp vanilla

1 cup powder sugar

Pinch salt

⅛ tsp cinnamon

For the dough:

Heat the milk in a small pot until slightly warm (about 110 degrees F).
Add the milk and the yeast to stand mixer bowl with dough hook attachment. Let yeast dissolve and activate for about 5 minutes.
Add egg and mix until just combined.
Add in flour, sugar, vanilla, and salt. Mix until combined. Lastly, mix in the butter about a tablespoon at a time. Continue to knead until the dough is thoroughly mixed.
Transfer the dough to an oiled bowl and let rise until doubled in size—about 1 hour.

For the filling:

In a medium bowl, beat to the butter, sugar, cinnamon, vanilla, and bourbon until light and fluffy.

For the assembly:

Roll the dough out into a rectangle that about ¼ inch thick.
Spread the filling evenly over the dough.
Roll the dough over its self so that it makes a long log. Cut dough into 6-8 1 inch thick pieces.
Line a baking sheet with parchment and place the rolls, leaving space for them to rise for 30 minutes.
Preheat oven to 350 degrees F. Bake for 25 minutes.

For the frosting:

Using paddle attachment, beat the mascarpone or cream cheese and the butter together in bowl of stand mixer. Add in the vanilla, bourbon, salt, and cinnamon.
Slowly add in the powder sugar a low until it all comes together. Beat on medium until its light and fluffy.

Originally by: pate giltner

Bourbon Cinnamon​ Buns