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:

1. In a small bowl combine yeast, warmed buttermilk (about 100 deg F) & sugar. Stir to combine.

2. Cover with a clean dish towel & let “bloom” for about 10 minutes or until liquid becomes foamy.

3. 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

4. Add the egg - beat. Then add the salt & beat again.

5. Turning the mixer down to low speed, gradually add the flour a bit at a time, until it’s combined

6. 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.

7. Transfer the ball of dough onto a floured work surface and knead by hand for about 1-2 minutes.

8. 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!

9. Prepare a baking dish with butter or baking spray and set aside.

10. Turn out the dough onto a floured counter, and roll it out to a rectangle about 1/2 inch thick.

11. Spread the room temp butter evenly across the dough & then do the same with the filling.

12. Tightly roll the dough into a log - then cut the ends off. Cut again into 6 even pieces.

13. Place them in the prepared baking dish & cover tightly with tinfoil before refrigerating over night (8-12 hours)

14. The next morning, take the rolls out of the fridge and let come up to room temperature (still covered)

15. 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)

16. Let the rolls cool slightly - then, while still warm, cover with even layer of cream cheese frosting

17. Let the rolls cool again (10-15 minutes) before serving

for the filling:

1. In a medium bowl combine brown sugar, cinnamon & salt - set aside until ready to use.

   
   

for the cream cheese frosting:

1. In large bowl using an electric mixer, whip the cream cheese slightly until smooth.

2. Add half the milk, the vanilla & about a third of the powdered sugar & beat again.

3. Alternate between adding powdered sugar & milk until desired consistency and taste is achieved.

4. Set aside until ready to use.