- 1 cup lukewarm milk
- 2 large eggs, room temperature
- 75grams unsalted butter, softened
- 4 ½ cups all-purpose flour
- 1 ¾ teaspoons salt
- ¼ cup molasses
- 2 ½ teaspoons instant yeast or active dry yeast
- 55grams unsalted butter, softened
- 1 cup brown sugar, packed
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- 110grams unsalted butter, softened
- 1 cup powdered sugar
- 170grams white chocolate, melted
- ½ teaspoon vanilla extract
- Dissolve yeast in warm milk, then add molasses. In a separate bowl, sift together flour and salt.
- In a stand mixer with a paddle attachment, mix wet ingredients at medium speed. Slowly add dry ingredients. Using a dough hook attachment, knead all ingredients until dough pulls away from the sides of the mixing bowl.
- Place dough in a lightly oiled bowl and turn dough to coat sides with oil. Cover with plastic wrap and allow the dough to rise until it has doubled in size (1–2 hours).
- Deflate the dough and transfer to a lightly floured surface. Roll into a 40cm x 50cm rectangle and brush with ¼ cup melted butter. Mix remaining filling ingredients together and spread evenly over the dough.
- Starting with the long end, roll the dough into a log, seam side down, and slice into 13 rolls. Place rolls in a lightly greased 30cm Skillet and cover with a slightly damp dishtowel for about 30 minutes. While the rolls are rising, preheat the oven to 200°C.
- Bake the rolls until they are golden brown, about 20 minutes. While rolls are baking, make the icing.
- Beat softened butter with melted white chocolate until fully incorporated.
- Add vanilla extract. Add powdered sugar, a little at a time until the icing is fluffy, but still spreadable.
- Remove buns from the oven and allow them to cool for 10 minutes before icing.