Ingredients
Dough
2 tablespoons warm water
1 1/4 teaspoons active dry yeast
3 tablespoons sugar
1/3 cup milk
2 tablespoons butter melted
2 egg yolks
3/4 teaspoons salt
2 cups flour
Filling
2 tablespoons butter melted
1/2 tablespoon ground cinnamon
1/4 cup brown sugar
Topping
1/3 cup brown sugar
2 tablespoons butter
2 tablespoons honey
1 tablespoon light corn syrup
4 ounces loose chorizo
Directions
1
Combine the warm water and yeast and let it sit about 5 minutes until the yeast starts to bubble.
2
Whisk in the milk, butter, sugar, and yolks. Stir in the flour and mix to combine. Pour out onto a floured surface and knead the dough for 5 minutes. You can do this in a stand mixer if you would rather.
3
Shape the dough into a ball and put it into a buttered bowl, roll it around to coat the dough with butter. Cover and allow to rest for 1 to 2 hours until doubled in size.
4
Make the filling by mixing the butter cinnamon and brown sugar.
5
Roll the dough out into a thin rectangle, about 12 x 12. Brush on the cinnamon filling, then roll it up tightly. slice it into 9 rolls.
6
Make the topping – Add the sugar, butter, honey, and corn syrup to a sauce pan and bring to a simmer. Add in the chorizo and cook about 2 minutes, mixing to break up the sausage. You want the chorizo to be cooked but just barely, it is more important to break it up into small pieces. Remove from heat.
7
Pour the topping into a baking dish. Mine was 6×8. Allow to cool fully. Put the dough rolls on top of the filling evenly spaced. Cover and refrigerate overnight.
8
Preheat oven to 375. Bake the buns until golden, about 30 minutes.
9
Remove from oven and flip them out onto a platter. Serve.