makes about 6 cinnamon rolls
for the cinnamon rolls:
1/2 cup buttermilk - WARM
1/3 cup sugar
1/2 package yeast
1/4 cup butter
1 egg
1/4 teaspoon salt
2 cups and 1/4 flour
for the filling:
6 tablespoons butter (unsalted, room temp)
1/2 cup dark brown sugar (you can use light too)
1 & 1/2 Tablespoons cinnamon
Pinch of salt
for the cream cheese frosting:
2 oz cream cheese, (full fat & room temp)
1 & 2/3 cup powdered sugar
3 tablespoons whole milk
1 teaspoon vanilla
for the cinnamon rolls:
In a small bowl combine yeast, warmed buttermilk (about 100 deg F) & sugar. Stir to combine.
Cover with a clean dish towel & let “bloom” for about 10 minutes or until liquid becomes foamy.
Pour the yeast mixture into the bowl of a stand mixer (fitted with a dough attachment), add the softened butter & beat together. This won’t totally combine, you just want the butter broken up
Add the egg - beat. Then add the salt & beat again.
Turning the mixer down to low speed, gradually add the flour a bit at a time, until it’s combined
Turn the mixer up to high & continue to beat until the dough pulls away from the sides of the bowl & is no longer sticky. About 7-8 minutes.
Transfer the ball of dough onto a floured work surface and knead by hand for about 1-2 minutes.
Place the dough ball into a greased bowl, then cover with a dish towel and let rise in a warm dry place for about 2 hours. Check size after an hour, if it’s doubled by then - you’re good to go!
Prepare a baking dish with butter or baking spray and set aside.
Turn out the dough onto a floured counter, and roll it out to a rectangle about 1/2 inch thick.
Spread the room temp butter evenly across the dough & then do the same with the filling.
Tightly roll the dough into a log - then cut the ends off. Cut again into 6 even pieces.
Place them in the prepared baking dish & cover tightly with tinfoil before refrigerating over night (8-12 hours)
The next morning, take the rolls out of the fridge and let come up to room temperature (still covered)
Bake off in a 375F degree oven for about 30 minutes, checking at 15 minutes to see if the tops are getting too brown (if so, tent with foil)
Let the rolls cool slightly - then, while still warm, cover with even layer of cream cheese frosting
Let the rolls cool again (10-15 minutes) before serving
for the filling:
In a medium bowl combine brown sugar, cinnamon & salt - set aside until ready to use.
for the cream cheese frosting:
In large bowl using an electric mixer, whip the cream cheese slightly until smooth.
Add half the milk, the vanilla & about a third of the powdered sugar & beat again.
Alternate between adding powdered sugar & milk until desired consistency and taste is achieved.
Set aside until ready to use.
