Preparation

• 00 Add milk and water to a large mixing bowl. *If using active dry yeast, sprinkle a pinch of the sugar and the yeast over the warm liquid and let sit for 5-10 minutes to bloom.
• 01 Add the sugar, egg, salt, and oil and mix until combined.
• 02 Add 2 cups of the flour with the yeast if using instant yeast**. Mix on medium-low speed until combined. Add the rest of flour and mix until smooth. Do not over mix. Let the dough rest for 15 minutes.
• 03 Combine the Lekkco, cinnamon, and butter in a separate bowl and set aside.
• 04 Roll out the dough on a clean, flour-dusted surface and roll out to 12x24”. With a spatula, spread the Lekkco filling evenly across the dough, leaving 1” around the edges. From the long edge, roll up the dough horizontally and pinch the seam closed.
• 05 Using a string or a sharp knife, cut off the very ends and then cut the roll into 12 equal pieces.
• 06 Sticky Topping
• 07 In a saucepan, add the brown sugar, butter, Lekkco, and salt. While whisking, cook over medium heat until it comes to a boil
• 08 Remove from heat and pour into a muffin pan, about 2 teaspoons per muffin tin.
• 09 Place the rolls in the muffin tins and let rest for 45 minutes to rise. Preheat the oven to 350F.
• 10 Cream Cheese Icing and Assembly
• 11 Bake the buns for 25-30 minutes or until the internal temperature reaches 190F. As that bakes, beat the cream cheese with an electric mixer until smooth.
• 12 Add the butter and beat until smooth. Add the vanilla and beat until combined.
• 13 Add the powdered sugar ½ at a time and beat until smooth. Mix in the milk about 1 tablespoon at a time until you reach your desired consistency. Set aside.
• 14 While still hot, flip the sticky buns out of the pan onto a plate. Dollop the icing on top, serve warm, and enjoy!