Cinnamon Rolls

These cinnamon rolls are everything a cinnamon roll should be, sweet, sticky, fluffy, and so much more.  They are pretty time consuming, but they are well worth it.  You can make them the night before if want.  To do this, do not let them rise in step 7.  Instead, after slicing them and arranging them in a pan, refrigerate them.  They can be refrigerated for up to 16 hours.  Then take them out in the morning, let them rise for about 1- 1 1/2 hours and bake as directed.

Ingredients:

For the dough:
3/4 cup buttermilk, warmed in the microwave for about 30 seconds or about 110 degrees
6 tablespoons butter, melted and cooled
3 eggs
4 cups all purpose flour (plus a little more, depending if your dough needs it)
1/4 cup granulated sugar
1 envelope instant or rapid rise yeast (1 envelope is 2 1/4 teaspoons)
1 1/4 teaspoon salt

For the Cinnamon Filling:
3/4 cup light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon melted butter

For the glaze:
1 1/2 cups powdered sugar
3 tablespoons softened cream cheese
3 tablespoons milk
1/2 teaspoon vanilla













1)  For the dough:  whisk together the warm buttermilk, melted butter, and eggs in a medium bowl or large measuring cup (I like to use a measuring cup because it is easy to pour).  In a stand mixer fitted with the dough hook, combine 4 cups of flour, sugar, yeast, and salt.  Turn mixer on low and mix the dry ingredients for about 1 minute.  Then add the buttermilk mixture slowly.  Mix for about 2 minutes, until dough comes together.  

<--buttermilk mixture

2) Turn the mixer speed on medium and knead until the dough is smooth (about 5 minutes).  If the dough is still sticking to the sides of the bowl, add a little more flour, 1 tablespoon at a time, until it pulls away from the sides cleanly.  

3)  Put the dough on a clean counter that is lightly floured and form into a ball.  Place the dough into a large, lightly oiled bowl and cover with oiled plastic wrap.  Let rise until doubled in size, about 2-2 1/2 hours.  (the pic below is the after picture, before it rose it only took up 1/2 of the bowl) 

For the filling:
4) Mix together the brown sugar, cinnamon, and all spice in a small bowl and set aside.

  

5) After the dough has risen, turn it out onto a floured surface and roll out into a 12 x 16 inch rectangle. It is important to get the dimensions right so I measure with a ruler.  Brush the rectangle with the 1 tablespoon melted butter.  Sprinkle the brown sugar mixture over it.  It is very important to leave  a 3/4 inch border along the top so the dough will seal.  

6) Loosen up the dough by gently sliding a spatula under it.  Start rolling the dough tightly into a log (you want to roll the 16 inch side).  Pinch the seam closed and turn seam side down. Then gently stretch and pull the log until it is 18 inches long.  Pat the ends to even them.

7) Slice the log into 12, 1 1/2 inch rolls.  Use a serrated knife and a sawing motion so you do not mash the dough. Then arrange them in a greased 13x9 inch baking pan.  Cover with plastic wrap and let the rolls rise for 1-1 1/2 hours until doubled in size. (If making ahead of time, see note above).

8) After the rolls have risen, bake them at 350 degrees for 25 to 30 minutes on the middle rack of the oven.

For the glaze:
9) Whisk together the powdered sugar, vanilla, cream cheese, and milk in a medium bowl until smooth.  
Flip the buns out upside down onto a wire rack.  Let the cool about 5 minutes.  Then flip them upright on wire rack and drizzle with glaze. (I put parchment paper or a paper towel underneath for easy cleanup.) Serve warm.

Enjoy!