Lunch: Sticky Buns

Recipe by Larry Smith Recipe courtesy of Larry Smith. Every delightful roll is an act of love.

Ingredients

1 package active dry yeast
1/4 c. granulated sugar
1/4 c. warm water (105 degrees to 115 degrees)
3/4 c. whole milk
2 tbsp. butter
1 large egg
3 3/4 to 4 cups all purpose flour
1/2 tsp. salt

Instructions

To make the dough: Sprinkle the yeast and a pinch of the sugar over the warm water in a large mixing bowl; let stand until foamy on top, 5 to 7 minutes. In a small bowl, microwave the milk and butter until warm, 40 to 50 seconds (105 degrees to 115 degrees). Add the milk and butter mixture, the remaining sugar, and the egg to the mixing bowl. Add the flour, about 1 cup at a time (adding the last 1/4 cup flour if necessary), and salt, and mix (5 minutes if using a dough hook, 10 minutes if kneading by hand) until firm but soft. The dough should gently spring back when poked. Do not overknead. Place the dough in a buttered bowl; cover with plastic wrap and let rise 1 to 1 1/2 hours, until dough has doubled in size.
To make the filling and assemble the buns: In a large bowl, beat the butter, brown sugar, cinnamon, and nuts (if using) until fluffy. On a lightly floured surface, press or roll the dough into a rectangle, about 17" x 14". Spread the filling evenly to all edges, leaving a 1/2-inch border along one of the long edges of the dough. Roll up the filling-covered dough, starting with the side opposite the edge with the border. When almost finished rolling, slightly dampen the uncovered edge with water and crimp firmly to seal. (Roll will stretch to 22" x 3".) Using a serrated knife, cut crosswise into 12 thick slices.
Preheat the oven to 325 degrees. Line a large jelly-roll pan with parchment paper. Transfer the buns to the pan, spacing evenly. Cover lightly with a towel and let stand 30 to 45 minutes, until buns are slightly puffed (not doubled). Bake 25 minutes, or until golden.
To make the frosting: In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth. Remove buns from the oven and allow to cool just 5 minutes, then frost.