Tea buns "Knots"

Ingredients:

• 3 and 1/4 cups bread flour + extra for dusting
• 1/4 cup granulated sugar
• 1 packet (7 g) of instant yeast (about 2 and 1/4 tsp)
• 1.5 tsp coarse salt
• 3/4 cup whole milk
• 140g unsalted butter, room temperature, plus extra for greasing the pan
• 2 large eggs, room temperature, lightly beaten
• 0.5 cups tightly packed dark brown sugar
• 2 tablespoons ground cinnamon
• 1 cup powdered sugar
• 4 tbsp. heavy cream
• 1 teaspoon natural vanilla extract
• Special equipment: metal muffin pan with non-stick coating

Preparation:

1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, granulated sugar, yeast, and 1 teaspoon of salt. In a small saucepan, combine the milk with 4 tablespoons of butter and heat over medium heat until the butter melts. Remove from heat and let cool to about 115°F (45°C). Stir in the eggs.
   
   Add the milk mixture to the flour mixture. Mix on medium speed until all the flour is incorporated, about 3 minutes. Increase the speed to high and mix until a ball of dough forms and pulls away from the sides of the bowl, about 5 minutes.
2. Grease a medium bowl with butter and place the dough ball in it, turning it over to coat all sides. Cover the bowl with plastic wrap and let it rise in a warm place until the dough has doubled in size, about 1 hour.
3. Meanwhile, in a medium bowl, combine the brown sugar, cinnamon, and the remaining 1/2 teaspoon salt. Stir in the remaining 6 tablespoons butter until fully incorporated; set aside.
4. Generously flour a work surface and roll the dough into a 30x37 cm rectangle, with the short side closest to you. Spread the brown sugar mixture evenly over the dough, right to the edges.
5. Fold the edge closest to you up by one-third, then fold the top edge down to cover the bottom edge (like a business letter). Pinch the edges to seal the filling. Turn the dough over so the seam is facing down and roll it out again into a 20x30 cm rectangle.
6. Using a sharp knife, cut the dough into twelve 2.5cm-wide strips. Working with one strip of dough at a time, leave a 1cm (0.5in) margin from the top and cut lengthwise into three thinner strips, keeping them pinched at the top. Braid three of the strips, pinch the ends lightly, and carefully roll the braid into a snail shape. Place the bun in a muffin tin, whole end down, braided side up. Repeat with the remaining dough.
7. Cover the pan with cling film and place in a warm place to let the dough rise, about 45 minutes.
8. Preheat oven to 175°C.
9. Bake the cinnamon rolls, rotating the pan halfway through, until golden brown, about 20 minutes. Let cool in the pan for 5 minutes, then remove to a wire rack and cool completely.
10. In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth and drizzle over the warm buns.