I added some Ginger for the "what is that taste" factor, reduced the butter a bit, and made some with nuts and some without. I also took pictures of the process for fun!
I haven't had much time to do anything lately as I have been re-modeling my kitchen. I am however, almost done!
Mixer Method: Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive.
Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed.
Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.
Starting with a short end, roll the dough into a log, and cut it into 12 slices.
Place the buns in a lightly greased 9 x 13-inch pan or 2 cake pans.
Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes.
While the buns are baking, make the icing.
Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm.
Yield: 12 big buns.