1 . In a large bowl, combine 2 1/ 4 cups (560 ml ) flour and yeast. Book . In a saucepan, over medium heat milk, butter, sugar and salt until the butter begins to melt ( do not boil ) . Add the hot milk mixture and eggs to flour mixture aside . Using an electric mixer, beat at low speed the preparation for 30 seconds ( scrape bowl constantly ), then continue at high speed for 3 minutes. Using a wooden spoon , stir in enough remaining flour to make a smooth and soft dough (it will be slightly sticky ) .
22 . On a lightly floured surface , knead the dough 3 to 5 minutes or until smooth and elastic ( add enough remaining flour to prevent sticking ) surface. Shape dough into a ball , place in an oiled bowl and turn to coat . Cover the bowl with a damp cloth and let rise in a warm place free from air currents 1 to 2 hours or until it has doubled in volume.
33 . Deflate the dough with your fist . On a lightly floured surface , divide the dough into two portions. Cover with a clean cloth and let rest for 10 minutes. Roll each portion of dough into a rectangle 12 x 8 inch (30 cm x 20 cm).
4Preparation of the filling
4 . In a bowl, combine brown sugar , butter , cinnamon , nutmeg, cardamom and allspice . Sprinkle rectangles pulp pad . Starting with one of the short sides , each rectangle in a roll cylinder . Cut each roll into 8 slices and arrange them in two round cake pans 9 inch ( 23 cm ) in diameter or a rectangular pan 13 x 9-inch ( 33 cm x 23 cm) buttered . Cover with a clean cloth loosely and let rise in a warm place for 30 minutes to 1 hour or until the buns have almost doubled in size.
55 . Bake in preheated 350 ° F (180 ° C) for about 25 minutes or until the buns are golden oven. Place the molds on racks and let cool slightly . ( You can prepare the buns until this stage, let cool completely and cover pans with foil . They will keep overnight at room temperature or in the freezer up to 1 month , slipped into large freezer bags . thaw , then reheat in the oven at 350 ° F/180 ° C for 10 minutes before frosting . )