Sticky Cinnamon Roll Babka Buns

If you're looking for decadence, you're in the right place. Although the dough is prepared in several steps, the result is a bun that turns out to be sweeter, stickier, and gummy than any other you've tried before. Our chefs joke about wanting to take a nap after tasting this dessert. It is recommended to use Saigon cinnamon for a stronger spicy-sweet taste, but regular cinnamon can be easily replaced. Serve with coffee for brunch or as an afternoon treat.
Whisk together the milk, yeast, and 1 tablespoon of sugar in the bowl of a powerful electric mixer fitted with a dough hook. Let stand for 5 minutes. Add all-purpose flour, bread flour, eggs, 1 teaspoon salt, and the remaining 3 tablespoons sugar. Beat on low speed until smooth for 2-3 minutes, stopping if necessary to clear the bowl. Continue to beat on low speed until the dough is loose and sticky, 3-4 minutes. Using a mixer running on low speed, add 1 cup of softened butter, 2 tablespoons at a time, beating after each addition until smooth. Stop the mixer periodically to clean the bowl. Increase the speed to medium and beat until the dough is sticky and soft, another 15 minutes. Increase the speed to medium-high and beat until the dough forms a ball and separates from the bowl clean, about 1 more minute. Place the dough in a large bowl greased with cooking spray. Cover loosely with plastic wrap and let rise in a warm place (80 ° F to 85 ° F), draughty, until they double in size, 1 1/2 to 2 hours.Melt 3/4 cup butter in a medium skillet over medium-high heat. Add 2 cups of brown sugar and cook, stirring constantly, until the sugar melts, 4-5 minutes. Remove from the heat and add the honey, cream, tap water, and remaining 1/4 teaspoon salt. Set aside.Pour the remaining 2 1/2 cups brown sugar into a medium bowl. Add the cinnamon and nutmeg until smooth.Put the remaining 1/2 cup of softened butter in a microwave-safe bowl and reheat in the microwave on high power until it melts, 20 to 30 seconds. Very carefully divide the dough in half and place 1 half on a floured surface. Wrap the remaining half of the dough in plastic wrap and refrigerate until ready to eat.Roll out the dough on a floured surface into a 16-inch x 12-inch rectangle with the long side facing you. Brush the dough with half of the melted butter. Sprinkle with half of the brown sugar and cinnamon mixture and press lightly to make the dough stick. Starting from the longest edge farthest from you, roll out tightly in the form of a jelly roll in the form of a log. Using a sharp knife, cut into 16 (1-inch) circles.Place 2 circles, cut side up, so that the edges touch, on a lightly floured surface. Form the circles into a 4 x 5 1/2-inch rectangle with the long side facing you. Repeat with the remaining 14 circles to make 7 more rectangles. Spread 1 tablespoon of the chocolate-nut mixture evenly over each rectangle. Sprinkle each one with 1 tablespoon of hazelnuts. Starting from the longest side farthest from you, roll each rectangle tightly into a log-shaped jelly roll. Using a sharp knife, cut 1 log lengthwise in half. With the cut edges facing up, twist the pieces together to form a 5 1/2-inch-long twisted braid. Wrap the braid around yourself, tucking the loose ends under it. Repeat with the remaining blocks.Repeat steps 5 and 6 with the remaining melted butter, half the dough, brown sugar and cinnamon mixture, chocolate-nut paste and hazelnuts.Place the cooled brown-sugar-butter mixture on 2 9-inch x 13-inch baking pans. Sprinkle evenly with the remaining 3/4 cup hazelnuts. Place 8 pigtailed circles in each prepared dish, about 3/4 inch apart.Cover the baking pans with plastic wrap and refrigerate for 6 hours or overnight. Remove from the refrigerator and let stand at room temperature until the dough is very fluffy and the buns are soft, 1 to 2 hours.Preheat the oven to 350 ° F with 1 rack in the upper third and 1 rack in the lower third of the oven. Place a heatproof skillet on the bottom grill. (Do not remove the pan while the oven is heating up.) Pour hot water into a preheated skillet on the bottom grill of the oven. Remove the plastic wrap from the buns. Place the baking pans on a wire rack over the skillet. Bake the buns until the tops start to brown, 25 to 30 minutes. Cool in baking pans on a wire rack 10 minutes before serving.