Perfect Buttermilk Cinnamon Rolls
Your search for a perfect cinnamon roll stops today. Right here, right now. Because these are PERFECT! They are so big, so fluffy and topped with lots of tangy cream cheese frosting. They leave nothing to be desired!
I have made cinnamon rolls many times before, and they can be hit or miss. Sometimes when I am rolling out the dough it doesn't feel tender or doesn't rise as much as I expected. As soon as I kneaded this dough I literally said out loud "oooooh this is going to be good!" It felt so soft and pillowy.
This recipe is based on the Big Giant Cinnamon Rolls recipe from Sally's Baking Addiction
1 cup (240ml) buttermilk, warmed
2/3 cup (135g) granulated sugar
1 and 1/2 tablespoons (14g) active dry yeast (2 standard size packets)
1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
2 large eggs, at room temperature
1/2 teaspoon salt
4 and 1/2 cups (558g) all-purpose flour (spoon & leveled), plus more for dusting/rolling
6 Tablespoons (90g) unsalted butter, softened to room temperature
1/4 cup (50g) granulated sugar
1/2 cup (100g) dark brown sugar
1 and 1/2 Tablespoons ground cinnamon
Cream Cheese Frosting
4 ounces (about 1/2 cup or 110g) full-fat cream cheese, softened to room temperature
4 Tablespoons (56g) unsalted butter, softened to room temperature
1 and 1/4 cups (150g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
Make the dough: In a microwave in 20 second intervals, carefully warm the buttermilk until lukewarm– it should be just above body temperature, about 100 degrees.
Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment, stir in sugar and sprinkle yeast over mixture. Let stand for about 5 minutes until mixture is foamy.
Once foamed,, beat in the softened butter and the eggs, one at a time, and then the salt. Slowly add the flour, and mixture will begin to combine. Turn up to medium speed until a soft dough forms, about 5 minutes.
Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl.
Loosely cover the dough and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until double in size.
Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into an evenly thick, 10×16 inch rectangle.
For the filling:
Spread the softened butter all over the dough. In a small bowl, toss the cinnamon, brown sugar and granulated sugar together until combined and then sprinkle evenly over the dough. Tightly roll up the dough to form a 16 inch long log, trimming off the end pieces.
Cut into 8 large rolls (about 2 inches in width each). Arrange them in the prepared baking pan. Cover the rolls with plastic wrap and allow to rise again until the rolls are doubled in size, about 2 hours.
After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes, until they are golden brown.
Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the frosting.
Make the frosting:
In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Using a knife, spread the frosting over the warm rolls and serve immediately.