1. In a small bowl add warm milk, yeast and a pinch of sugar. Mix well and set aside
2. In the bowl for a  stand mixer, add unsalted butter, sugar, and salt. Mix well. Add eggs and yeast/milk mixture and mix until combined. Fit your stand mixer with a dough hook. Add all-purpose and bread flour to the wet ingredients and mix for 7 minutes or until the dough is smooth and slightly tacky.
3. Place the dough ball into a clean greased bowl and cover with plastic wrap or a tea towel. Proof for 90 minutes or until double in size.

FILLING

1. Mix all the ingredients except the butter in a bowl until well combined.

ASSEMBLE

1. Roll the dough out into a 15 x 12-inch rectangle. Brush with half the melted butter. Sprinkle the filling mixture over the dough into an even layer. Drizzle the rest of the butter on top.
2. Roll the dough along the long side into a tight roll. Cut the roll into 1 1/4 inch slices and place the rolls cut side down onto a greased 9×13 baking pan. Cover with plastic wrap and proof for 1 hours or until it’s doubled in size.
3. Bake the dough at 350 F for 30 minutes and cool for 15 minutes.
4. While the buns are cooling, make the icing by whisking all the ingredients into a smooth paste. Drizzle on top of the buns and enjoy!