Filling: 3/4 c packed light brown sugar 1/4 c granulated sugar 1 tbsp ground cinnamon 2 tbsp unsalted butter, melted 1 tsp vanilla extract
Dough: 1 1/4 c whole milk, room temperature 4 tsp instant or rapid-rise yeast 2 tbsp granulated sugar 2 3/4 c all purpose flour 2 1/2 tsp baking powder 3/4 tsp salt 6 tbsp unsalted butter, melted
Glaze: 3 oz cream cheese, softened 2 tbsp unsalted butter, melted 1/2 tsp vanilla extract 1/8 tsp salt 1 c sifted confectioner’s sugar
Instructions:
Filling: Combine sugars, cinnamon and salt in a bowl. Stir in melted butter and vanilla until the mixture resembles wet sand. Set aside.
For the Dough: Line the bottom of your state shaped cast iron skillet with parchment paper and grease the sides with oil of your choice. Pour 1/4 c mile in a small bowl and microwave until 110 degrees, 15 to 20 seconds. Stir in yeast and 1 tsp sugar and let sit until mixture is bubbly, 5 minutes or so
Whisk flour, baking powder, salt and remaining 5 tsp of sugar together in a large bowl. Stir in 2 tbsp butter, yeast mixture and remaining 1 c milk until dough forms (will be sticky). transfer dough to well-floured counter and knead until small ball forms, about 2 minutes.
Roll dough into 12×9 inch rectangle, with long side parallel to counter edge. Brush dough all over with 2 tbsp butter, leaving 1/2 inch border on far edge. Sprinkle dough evenly with filling and press firmly into dough. Using a bench scraper or metal spatula, loosen dough from counter. Roll dough away from you into a tight log and pinch seam to seal.
Roll log seam side down and cut into 18 equal pieces (about 1″ wide). Stand buns on end and gently reform the ends that were pinched during cutting. Set rolls into pan seam side facing in – each state shaped skillet holds about 6 rolls (put remaining rolls into a muffin tin). Brush tops of buns with remaining 2 tbsp butter. Cover loosely with plastic wrap and let rise for 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
Remove plastic wrap from buns and put into oven for 23-25 minutes or until edges are well browned. Let cool 10 minutes before glazing.
For the Glaze: Place cream cheese in a large bowl and whisk in butter, milk, vanilla and salt until smooth. Whisk in sugar until smooth. Pour glaze evenly over tops of buns, spreading with spatula to cover.
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