Cinnamon Rolls

Ingredients

• 1/4 cup warm water, 110 – 120 degrees
• 1 Tbsp active dry yeast
• 3/4 cup buttermilk,
• 2 large eggs,
• 1/2 cup + 1/2 tsp granulated sugar,
• 1 tsp salt
• 1/2 tsp vanilla extract
• 6 Tbsp unsalted butter,
• 3 1/2 – 4 cups bread flour )
• 6 Tbsp unsalted butter,
• 1 cup packed light brown sugar
• 2 Tbsp Saigon cinnamon
• 1/4 cup unsalted butter,
• 3 oz. cream cheese,
• 1 1/2 cups powdered sugar

Directions

1. Add the water to the bowl of an electric stand mixer, then stir in the yeast and 1/2 tsp sugar with a whisk. Set it aside for 5 – 10 minutes so the yeast can activate; if the mixture does not get foamy, the water may have been too hot or the yeast may no longer be active, and the rolls will not rise properly.
2. Add the buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla, and 6 Tbsp melted butter to the bowl. Attach the whisk to the mixer and mix until everything is blended.
3. Add 2 1/2 cups of the flour and mix until incorporated. Change to the dough hook, add another 1 cup flour, and knead just until the dough comes together.
4. With the mixer running on moderately low speed, knead for about 5 – 6 minutes, adding a bit more flour only as needed, until the dough is soft and moist. It should clear the sides of the bowl but still hold onto the bottom. The total amount may be around 3 3/4 cups or 18.75 oz in a fairly dry climate, while a humid climate may require a little more; if measuring by cups, use the scoop and level method.
5. Move the dough to an oiled bowl, cover it with plastic wrap, and place it somewhere warm until it has doubled, about 1 1/2 hours.
6. Butter a rimmed 15 by 10-inch jelly roll pan and line it with parchment paper. A 13 by 9-inch baking dish also works, though the slightly larger pan gives a different result. Butter the parchment and set the pan aside.
7. Press the risen dough down to deflate it. Lightly flour your work surface, turn the dough out, dust the top with a little flour, and roll it into a 20 by 18-inch rectangle.
8. Spread 6 Tbsp butter across the whole surface; your hands are the easiest tool here. In a small mixing bowl, whisk the brown sugar and cinnamon together, then scatter and smooth that mixture over the butter, leaving about a 1/2-inch border bare around the edges.
9. Starting from an 18-inch side, roll the dough up snugly into a log. Pinch the seam closed; if it does not want to stay sealed, a light brush of egg white underneath can help.
10. Use a large sharp knife to slice the log into 12 even pieces, each about 1 1/2-inch thick. Place the rolls on the prepared pan, spacing them evenly.
11. Cover the pan with plastic wrap, leaving it a little loose while still enclosing the rolls well enough to block out air. If using the overnight method, this is the point when the covered rolls should go into the refrigerator.
12. Let the rolls rise in a warm spot until doubled, about 1 1/2 hours. During the last 20 minutes of rising, heat the oven to 375 degrees.
13. Bake the rolls in the preheated oven until the centers are no longer doughy, about 18 – 22 minutes; an instant read thermometer inserted in the center should read 185 degrees. If they are browning too quickly, loosely cover them with foil during the last 5 minutes, since ovens can vary.
14. While the rolls bake, use an electric hand mixer in a medium mixing bowl to beat the butter and cream cheese until smooth and fluffy. Add the vanilla and powdered sugar, then whip until light and fluffy.
15. Spread the icing over the rolls while they are hot from the oven. These are best warm. Once any leftovers have cooled, store them in an airtight container and rewarm individual rolls on a plate in the microwave for about 15 seconds, or until soft and warm.
16. To bring buttermilk to room temperature, you can warm it gently in the microwave. Put it in a microwave safe cup and heat at 30% power in 20 second bursts, stirring after each one, until it reaches about 75 degrees on an instant read thermometer; do not let it go above 90 degrees or it may curdle.
17. For a quick way to bring eggs to room temperature, put them in a bowl, cover them with warm water, and let them sit for 10 minutes.
18. For the overnight method, cover the shaped rolls in the pan with plastic wrap right after cutting and refrigerate them overnight. The following day, take them out of the refrigerator, leave them covered, and let them stand at room temperature until doubled, about 2 hours, then bake as directed.