Maple Cream-Filled Crème Brûlée Buns

In a small bowl, stir together warm milk, yeast, and 1 teaspoon (4 grams) sugar until well combined. Let stand until foamy, about 10 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, whisk together 2 cups (250 grams) flour, salt, and remaining ½ cup (100 grams) sugar. Add yeast mixture, and beat at low speed until combined. Add 1 egg (50 grams) and vanilla, beating until combined. With mixer on low speed, gradually add remaining cups 1⅔ cups (208 grams) flour, beating just until dough comes together and stopping to scrape sides of bowl.

Switch to the dough hook attachment. With mixer on low speed, add butter, 1 cube at a time, beating until combined after each addition. Beat until dough is elastic and smooth, 8 to 10 minutes.

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 2 to 2½ hours. (Alternatively, cover and refrigerate overnight.)

Line 2 baking sheets with parchment paper.

Lightly punch down dough. Cover and let stand for 10 minutes. Turn out dough onto a very lightly floured surface. Divide dough into 12 portions (about 75 grams each). Using the palm of your hands, gently shape each portion of dough into a smooth ball, lightly flouring your hands as needed. Using the palm of your hand, firmly press down on dough to flatten slightly. Place 3 to 4 inches apart on prepared pans. Cover with lightly greased plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.

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Preheat oven to 375°F (190°C).

In another small bowl, whisk together 1 tablespoon (15 grams) water and remaining egg (50 grams) until well combined. Using a pastry brush, brush egg wash on top and sides of dough.

Bake until golden brown and an instant-read thermometer inserted near center registers 190°F (88°C), 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

In a small wide-rimmed heavy-bottomed saucepan, heat sugar and ¼ cup (60 grams) water over medium heat until sugar dissolves. Increase heat to medium-high, and bring to a boil; use remaining 1 tablespoon (15 grams) water to brush down sides of pan. (Do not stir once it starts to boil.) Cook until mixture is light amber color and a candy thermometer registers 300°F (150°C) to 310°F (154°F). Remove from heat, and let stand until bubbles settle, about 1 minute. (Syrup will darken a bit as it stands.) Use immediately.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, maple syrup, and salt at medium speed until well combined, about 1 minute, stopping to scrape bottom and sides of bowl. With mixer on medium speed, add cold cream in a slow, steady stream; increase mixer speed to high, and beat until mixture is thick, fluffy, and smooth. Use immediately.