- 1 cup whole milk
- 2 envelopes active dry yeast
- ½ cup Vanilla Bean Sugar
- 2 sticks (8 oz) unsalted butter, softened
- 1 teaspoon salt
- 2 large eggs
- 4 ¼ cups all-purpose flour, sifted
- ½ cup Dark Brown Sugar, packed
- 1 tablespoon plus 1 teaspoon Ground Korintje Cinnamon
- 1 cup confectioners' sugar
- 1 Madagascar Bourbon Vanilla Bean, (split and scraped)
- 2 tablespoons buttermilk
In a small microwave-safe bowl, heat the whole milk at high power in 30-second intervals until the temperature reaches 100 degrees. Pour in the yeast and add a pinch of granulated sugar. Stir to combine, then let the mixture stand until the yeast begins to foam and activate, about 5 minutes.
Place 1 stick of softened butter in the bowl of an electric stand mixer. Add the vanilla bean sugar and salt, then beat using the paddle attachment on medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add 2 cups of the all-purpose flour and beat until well incorporated at low speed. Pour in the milk mixture, using a spatula to scrape in any east that remains in the bowl, then beat to incorporate.
Fit mixer with a dough hook. Slowly add the remaining flour, beating at medium speed until a sticky dough forms (about 5 minutes). Transfer dough into a large, lightly oiled bowl and cover with plastic wrap. Leave the covered dough in a warm place until it rises to twice its size.
Uncover dough, and transfer to a well-floured work surface. Divide the dough into four equal pieces. Take one piece at a time, and roll it into a rectangle approximately 14” x 7” and ¼ inch thick. Wrap the dough around the rolling pin and unroll it onto a sheet of wax paper. Repeat with the remaining pieces dough. Transfer the dough onto two baking sheets and refrigerate until well-chilled but pliable, about an hour.
In a medium bowl, combine the other stick of butter with the brown sugar, Korintje cinnamon, and a pinch of salt.
Evenly spread 1 sheet of dough with ¼ of the cinnamon butter. Trim the edges of the dough to form a neat 12” x 6” rectangle. Starting with a long side, roll the dough tightly. Transfer the rolled dough to the freezer until very cold, about 20 minutes. Repeat with the remaining dough.
Butter a 10-inch spring form pan. Slice the dough into rolls that are about 2 inches thick (you should have about 24). Place the cinnamon rolls in the pan, cut side up. Cover with plastic wrap and let rise until doubled in size, about 2 hours.
Preheat the oven to 350°. Pour the buttermilk into a small bowl. Mix in the confectioners' sugar, vanilla bean scrapings and 1/8 teaspoon of cinnamon.
Uncover the pan and bake until golden brown, about 40 minutes. Let stand for 5 minutes, and then carefully run a knife around the inside edge of the pan. Remove the ring, and transfer cinnamon rolls to a plate. Drizzle with the buttermilk/vanilla glaze and serve.