I’m guilty of making many varieties of cinnamon rolls. This is one of my recipes.
¾ cup buttermilk, warm (110 degrees)
6 tablespoons (¾ stick) unsalted butter, melted and cooled
- 3 large eggs
4¼ cups (21¼ ounces) all-purpose flour
¼ cup (1¾ ounces) sugar
- 1 envelope (2¼ teaspoons) instant or rapid-rise yeast
- 1¼ teaspoons salt
¾ cup packed (5¼ ounces) light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- Pinch salt
- 1 tablespoon unsalted butter,
- melted and cooled
- ½ cups (6 ounces) confectioners’ sugar
- 3 tablespoons cream cheese,
3 tablespoons buttermilk or milk
½ teaspoon vanilla extract
For the Dough: Whisk the buttermilk, melted butter, and eggs together in a large liquid measuring cup. Remember to always mix your eggs before adding sugar. Sugar and eggs cause a chemical reaction and can effect your overall product. Combine 4 cups of the flour, sugar, yeast, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours. My oven has a proof setting if yours does learn how to use it and cut your proofing time in half.
For the Rolls: Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. turn the risen dough out onto a lightly floured counter and press it into a 16 by 12-inch rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar mixture over it, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.
Roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Gently stretch the log to be 18 inches in length with an even diameter and pat the ends to even them.
We use dental floss to cut our cinnamon rolls and sticky buns. Just slide your dental floss under the roll and criss cross your roll they slice perfectly every time. Arrange the rolls cut side down in the prepared baking pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours. Again if you have a proof option on your oven these rolls could be in your belly.
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes.
For the Glaze: Flip the rolls out onto a wire rack set over a sheet of parchment paper (for easy cleanup) and let cool for 5 minutes. Whisk the confectioners’ sugar, softened cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. Flip the rolls upright, drizzle with the glaze, and serve.
Yes baking is a science but don’t be afraid to add more spices, nuts or raisins if you want them. I also use apple butter and pumpkin butter as the filling at times. What are you craving? go ahead you can do this.
Helpful Tip: If you don’t want to purchase buttermilk due to not using the rest you are missing out. You can freeze buttermilk and use it in future baking and cooking. I measure out 1/2 cup servings and place in zip-loc bags to freeze. I also do this with heavy cream it is rare that I have to run to the store for these items. When they go on sale pick them up!