Combine the flour, yeast, sugar, and salt in the bowl of the mixer.

Add the vanilla to the warm milk and mix.

To the mixer bowl, add the butter and run the mixer at low. Slowly add the milk mixture and form a wet dough.

Turn the mixer on medium speed and knead the dough for about 8 – 10 minutes or until it is smooth and soft.

Place the dough in an oiled bowl and cover with plastic wrap. Let it rise in a warm place for about 1 ½ hour or until double in volume. Since this is a slightly sweet dough, it takes a little longer than the regular bread dough to rise. So do not be concerned.

Grease a round baking tray with butter and keep it ready.

Once the dough has risen, punch it down gently and divide into 2 equal parts.

Working with one part at a time, divide it into 4 parts.

Roll out one part on a floured surface into a rough 5 – 6 inches circle.

Brush the circle with softened butter and sprinkle about ½ tablespoon of sugar evenly over the whole dough. Move it to aside and repeat the same with the remaining 4 balls.

Layer the rolled dough disc one on top of another. Now roll them together in a jelly roll style into a tight roll.

Cut the log into 6 even pieces with a sharp knife and place them on the greased baking pan leaving a little space between each roll.

Repeat the same with the other half of the dough and in the end, you will have 12 buns/rolls.

Cover the shaped buns and let it rise again for about 1 ½ hour. You will notice that once they rise, the buns are all puffy and occupy the whole baking tray.

Preheat the oven to 350 F.

Once the buns have risen, brush them with milk and bake for about 20 -25 minutes. Mine took exactly 25 minutes.

If you notice that the buns are becoming dark too quickly, cover the tray with aluminum foil and continue to bake.

Let the Sweet Swirl Buns cool in the pan placed on a rack and then peel away and enjoy!