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In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
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Sprinkle yeast over warm water and add 1 teaspoon of sugar.
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Let sit until yeast bubbles. Add eggs, additional 1/3 cup of sugar, melted butter, vanilla and salt.
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Mix on low speed until ingredients are incorporated.
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Add 3 cups of the flour. Mix well on low speed for about 2-3 minutes.
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Increase speed of mixer for 2 minutes at medium speed.
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Add 1 cup more flour; mix on low speed.
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Add about 1/4 cup flour at a time until dough loses its shiny appearance and is no longer sticky. *see note about flour.
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Scrape dough off sides of bowl.
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Cover with plastic wrap and allow to rise in warm place until double in size, about one hour.
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After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
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Roll out dough into a large rectangle, about 25 long x 8-10 inches wide.
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Mix the filing in a small bowl with a fork or spoon until smooth. Spread filing evenly onto rolled out dough.
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Roll the dough up as you would for cinnamon rolls. Use a sharp knife to cut off one inch pieces of the dough.
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Place the buns on a parchment lined or well greased cookie sheet or jelly roll pan. If you want the buns to have soft sides, place close together (about 1 inch apart). If you would like the buns to have a pronounced edge, without touching another roll, place no more than three to a row, with about 2-3 inches in between buns, you will need two baking sheets for this.
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Let rise in warm place until rolls are double in size (about 1 hour).
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Bake at 350 for 15 to 20 minutes or until golden on center rack of oven. Or if baking using a convection setting 350 for about 10 minutes.
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Make the glaze by whisking the ingredients in a small bowl.
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Remove buns when done, let cool for at least 15 minutes and drizzle glaze onto buns with a spoon. You may also spoon glaze into a small ziplock bag, squeeze glaze to bottom of bag. Snip off a small end of the bag and force glaze out of small opening onto buns.