Homemade Pizza Hut Cinnamon Sticks (But Better)

Instructions

1. In a large bowl, mix 800g Tipo 00 flour with 16g fine sea salt until combined.
2. In a separate bowl, combine 512g water (95°F), 8g instant yeast. Mix well.
3. Add the yeast mixture to the flour mixture and mix by hand until a rough, sticky dough forms.
4. Knead the dough by holding your hand in a scoop shape, picking up the dough and slapping it against the bowl repeatedly for 3-4 minutes until it pulls from the sides and becomes smooth.
5. Place the dough in a greased large bowl, cover with plastic wrap, and let rise at room temperature for 1-2 hours until doubled, or refrigerate overnight for better flavor.
6. Punch down the dough and divide into 16 evenly sized pieces (70-80g each).
7. Roll each piece into a light ball, cover with a towel, and rest for 10 minutes.
8. Roll each ball into a 3.5-inch long rope/stick and place in 8x8 or 9x9 inch trays (2 rows of 4-5 per tray).
9. Cover with plastic wrap and proof for 30 minutes at room temperature while preheating oven to 425°F.
10. Prepare the cinnamon sugar: Mix 167g granulated sugar, 5g ground cinnamon, and a generous pinch of nutmeg in a small bowl.
11. Make brown butter: In a medium pot, melt 112g salted butter over medium heat, swirling often until milk solids toast to a deep brown color (nearly mahogany).
12. Pour the brown butter into a bowl set over an ice bath and stir continuously until fully chilled and softened.
13. Form the brown butter into a 3-inch wide bowl shape in a foil container within a larger baking pan.
14. Place 2 half-inch chunks of compressed wood in the foil bowl and torch until fully charred and smoking.
15. Trap with a lid and allow to smoke for 15 minutes. Optionally repeat for extra smokiness.
16. Bake the cinnamon sticks for 18-20 minutes until lightly golden brown with a focaccia-like crust.
17. Immediately brush each pan of baked sticks generously with smoked brown butter.
18. Generously sprinkle cinnamon sugar mixture on top of each individual stick.
19. Remove sticks from the pan and cool slightly on a wire rack to preserve the crispy bottom.
20. Make the cream cheese frosting: Beat 227g cream cheese and 112g softened salted butter together with a handheld mixer until homogenous.
21. Add 373g powdered sugar in batches, beating until smooth.
22. Add 9g vanilla bean paste and mix well.
23. Add whole milk 2 teaspoons at a time, beating between additions, until the frosting reaches a drizzleable consistency (not too thick, not too thin).
24. Serve the cinnamon sticks on a tray with a ramekin of frosting for dipping, optionally drizzling extra frosting on top.