Small Batch Mini Sticky Bun Cinnamon Roll Monkey Bread

Instructions

1. In the bowl of an electric mixer, add the milk and sprinkle on the yeast. Let sit until the yeast starts to foam, 1-2 minutes. Once foamy, stir in the sugar, egg yolk, and melted butter. Stir in the flour and salt with a wooden spoon until everything comes together into a ball of dough.
2. Knead with the dough hook on medium for 8 minutes. The dough should be soft and slightly tacky. Alternately, knead by hand for 8-10 minutes on a floured surface.
3. Lightly oil a bowl and place the dough inside. Cover with plastic wrap and a kitchen towel and let rise for 1 to 1 and a half hours or until doubled in size.
4. On a lightly floured surface, tip out the dough and roll out to a large, long rectangle. Spread the butter evenly, all the way to the edges. Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough. Roll into a tight roll, cut into 12 even pieces. Place in a small 8 inch cast iron pan or small baking pan.
5. Cover and let rise at room temperature for 30 minutes to 1 hour, or until doubled. If making ahead, cover tightly and place in the fridge overnight.
6. Heat the oven to 350°F. Bake for 20-25 minutes, or until slightly golden and just cooked through or the internal temp comes to 190°F. Five minutes before the buns are almost done baking, melt the butter and sugar together to make a glaze. Brush the glaze on during the last five minutes of baking.
7. Let the buns cool for five minutes, then sprinkle with flaky sea salt and enjoy!!