- 1/4 cup (60ml) warm water, 110 – 120 degrees
- 1 Tbsp active dry yeast
- 3/4 cup (180ml) buttermilk, at room temperature*
- 2 large eggs, at room temperature**
- 1/2 cup (100g) + 1/2 tsp granulated sugar, divided
- 1 tsp salt
- 1/2 tsp vanilla extract
- 6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces and melted
- 3 1/2 – 4 cups (17.5 oz – 20 oz) bread flour (I recommend King Arthur)
- 6 Tbsp (85g) unsalted butter, well softened
- 1 cup (210g) packed light brown sugar
- 2 Tbsp (13g) Saigon cinnamon
Cream Cheese Icing
- 1/4 cup (56g) unsalted butter, softened
- 3 oz. cream cheese, softened
- 1/2 tsp vanilla extract
- 1 1/2 cups (190g) powdered sugar
- Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well. Let rest 5 – 10 minutes to proof (if it doesn’t puff up your water was either too hot or the yeast is bad and the rolls won’t rise).
- Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined.
- Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
- Continue to knead on moderately low speed about 5 – 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn’t stick to the sides of the bowl but does stick to the bottom. I ended with 3 3/4 cups or 18.75 oz, but I am in a fairly dry climate so in a humid climate you may need a little more. Also note I use the scoop and level method when measuring in cups).
- Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Butter a rimmed 15 by 10-inch jelly roll pan (not a standard size cookie sheet!) then line with parchment paper***. Butter parchment paper and set aside.
- Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
- Spread 6 Tbsp butter evenly over entire surface (just use your hands). In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges).
- Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed).
- Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each). Arrange rolls, spacing evenly apart on prepared baking sheet.
- Cover with plastic wrap (leave plastic it a little loose but be sure it fully encloses to keep air out. Also see notes for overnight method as this would be the point to chill****).
- Let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 375 degrees near the last 20 minutes of rolls rising.
- Bake rolls in preheated oven until centers are no longer doughy, about 18 – 22 minutes (center should be 185 degrees on an instant read thermometer). If needed during the last 5 minutes of baking you can tent with foil to prevent excess browning, all ovens vary.
- While rolls are baking in a medium mixing bowl using an electric hand mixer whip together butter and cream cheese until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy.
- Spread icing over hot from the oven rolls. Rolls are best served warm. If you have leftover rolls store in an airtight container once cool and rewarm individually on a plate in microwave for about 15 seconds or until soft and warm.
This article and recipe adapted from this site