Unique Cinnamon Rolls

Ingredients

Roll Dough

• 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)

Cinnamon Filling

• 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

Instructions

1. 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).  


2. 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.


3. 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.


4. 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).


5. 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.


6. Butter a rimmed 15 by 10-inch jelly roll pan then line with
   parchment paper (a 13 by 9-inch baking dish works as well I just like the
   result of the slightly bigger pan better). Butter parchment paper and set
   aside.


7. 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.


8. 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).


9. 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).


10. 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.


11. 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***).


12. 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.


13. 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.


14. 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.


15. 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.


16. *You can also warm buttermilk gently in the microwave to
    bring it to room temperature. Heat it on 30% power in a microwave safe cup, in
    20 second increments stirring between each, until it registers about 75 degrees
    on an instant read thermometer (no more than 90 degrees or it will curdle!).


17. **To quickly bring eggs to room temperature place them in a
    bowl and cover with warm water. Let rest 10 minutes.


18. ***For the overnight method, immediately after you’ve cut
    rolls and placed them in pan wrap with plastic wrap and chill overnight. Then
    following day remove from fridge, keep covered and let rest at room temperature
    until doubled in volume, about 2 hours. Continue to bake as directed.

Recipe Notes

Recipe inspired by Allrecipes

This article and recipe adapted from this site