Cinnamon rolls are a beloved breakfast treat that can take you back to your childhood with that tempting cinnamon and sugar aroma. For these rolls, I adapted a recipe from the very talented folks over at America’s Test Kitchen.
Dough Ingredients: (yields 12 rolls)
- 3/4 cup of buttermilk, warmed (110 degrees)
- 7 tablespoons of unsalted butter, melted and cooled
- 3 eggs,room temperature
- 4 1/4 cups of all purpose flour, plus more for dusting
- 1/4 cup of sugar
- 1 package of active dry yeast
- 1 teaspoon of salt
- 1 nub of butter for greasing the pan
- 3/4 cup of light brown sugar, packed
- 2 1/2 teaspoons of cinnamon
- 1 pinch of salt
- 1/8 teaspoon of ground cloves
- 1 tablespoon of unsalted butter, melted
- 3 tablespoons of buttermilk
- 3 tablespoons of cream cheese, softened
- 1/2 teaspoon of vanilla extract
- 1 1/2 cups of confectioners sugar
I began by mixing 4 cups of flour, 1/4 of a cup of sugar, 1 teaspoon of salt, and 1 package of active dry yeast in the mixer bowl with the dough hook attachment.
In a small bowl I whisked together 3 eggs, 7 tablespoons of melted butter, and 3/4 of a cup of warm buttermilk. I slowly added the egg mixture to the flour mixture on low speed until the dough started to form. This took about 2 minutes.
I increased the speed to medium and let the dough mix for a total of 10 minutes. I stopped the mixer after 5 minutes to add 2 tablespoons of flour. I added the remaining 1/4 cup of flour.
Then I turned my dough out onto a lightly floured surface and kneaded it enough to shape a nice ball.
I placed the dough ball into a lightly oiled bowl gently flipping to coat both sides of the dough. I covered the dough with lightly oiled plastic wrap and let the dough rise for 2 hours.
With 5 minutes left on the rise time I used a nub of butter to grease a 9 x 13 pan.
On a lightly floured surface I gently shaped the dough using my hands into a 16 by 12 inch
Then I brushed the dough with 1 tablespoon of melted butter.
In a medium bowl I mixed together 3/4 of a cup of light brown sugar, 2 1/2 teaspoons of cinnamon, 1/8 teaspoon of ground cloves, and 1 pinch of salt.
Then I added the cinnamon and sugar mixture evenly over the dough leaving 3/4 of an inch border at the top. I gently pressed the cinnamon mixture into the dough.
I carefully and slowly rolled the dough into a tight and even tube.
Then I pinched the dough together to form a nice seam.
I gently rolled the tube over with the seam side down and carefully stretched the tube until it was 18 inches long.
Using a serrated knife I sliced twelve 1-1/2 inch rolls.
I placed the rolls cut side down into the pan.
Then I wrapped the rolls with a piece of oiled plastic wrap and let them rise for 1 hour.
With 30 minutes left on the rise time I preheated the oven to 350 degrees.
Once the rise time was up I unwrapped the rolls and placed them in the oven on the middle rack for 20 minutes. The rolls should be a nice golden brown.
I let the cinnamon rolls cool slightly while I got started in the glaze.
In a small bowl I whisked together 3 tablespoons of cream cheese, 3 tablespoons of buttermilk, 1/2 teaspoon of vanilla, and 1 1/2 cups of confectioners sugar.
Lastly I topped the cinnamon rolls with the icing and dug in.
The ooey gooey glaze dripping over the sides of this fluffy sugar and cinnamon filled bun will start your day with a zing! Or it is a perfect way to end the day as well. Heck, pretty much anytime is a good time for one of these