Ingredients: |
Ingredients: ROLL DOUGH ¼ c warm water, 110-120 degrees 1 Tbs active dry yeast ¾ c. buttermilk, at room temp* 2 lg eggs, room temp** ½ c plus ½ tsp sugar, divided 1 tsp. salt ½ tsp vanilla extract 6 Tbs. unsalted butter, diced into 1 Tbs. pieces and melted 3 ½ to 4 c. bread flour (King Arthur)
CINNAMON FILLING 6 Tbs unsalted butter, softened 1 c. packed lt brown sugar 2 Tbs. Saigon cinnamon
CREAM CHEESE ICING ¼ c. unsalted butter, softened 3 oz. cream cheese, softened ½ tsp vanilla extract 1 ½ c. powdered sugar
|
Directions: |
Directions:1. Pour water in a the bowl of an electric stand mixer, pour in yeast and ½ tsp sugar and whisk well. Let rest 5 to 10 min. to proof ( mixture should puff up) 2. Add in buttermilk, eggs, ½ c. sugar, salt, vanilla and 6 Tbs melted butter. Fit mixer with whisk attachment and blend mixture until combined 3. pour in 2 ½ c of flour and mix until well combined. Switch to a hook attachment then add another 1 c. flour. Knead mixture until combined. 4. Continue to knead on moderately low speed about 5-6 minutes while adding a little more flour as needed to reach a soft and moist dough (dough shouldn't stick to the side of the bowl but does stick to the bottom. I ended with 3 ¾ c. or 19.75 oz, but I am in a fairly dry climate so in a humid climate you may need a little more. Also note I use the scoop and level method when measuring in cups.) 5. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 ½ hours. 6. Butter a rimmed 15 by 10 inch jelly roll pan then line with parchment paper or 13 x 9 x 2 pan. Butter parchment paper and set aside. 7. Punch dough down. Dust working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll dough out into an 21 x 18 inch rectangle. 8. Spread 6 Tbs butter evenly over entire surface (use your hands). In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer leaving about 1/2 inch border uncovered along all edges. 9. Beginning on an 18 inch side tightly roll dough into a cylinder. Pinch the seam to seal (brush the seam with little egg white to seal) 10. Cut with a string into 12 equal portions . Arrange rolls, spacing evenly apart on prepared baking sheet. 11.*** Cover with plastic wrap (leave plastic a little loose but make sure it fully encloses to keep air out. Also see notes for overnight method as this would be the point to chill***) 12. Let rise in a warm place until doubled in volume, about 1 ½ hours. Preheat oven to 375* degrees near the last 20 minutes of rolls rising. 13. Bake rolls in preheated oven until centers are no longer doughy, about 18-22 minutes (centers should be 185* on an instant read thermometer). If needed during the last 5 minutes of baking you can tent with foil to prevent excess browning, all ovens vary. 14. While rolls are baking in a medium mixing bowl using an electric hand mixer whip together butter and cream cheese until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy. 15. Spread icing over hot from the oven rolls. Rolls are best served warm. If you have leftover rolls store in an airtight container once cool and rewarm individually on a plate in microwave for about 15 seconds or until soft and warm.
*You can also warm buttermilk gently in the microwave to bring it to room temp. Heat it on 30% power for 20 seconds, until it reaches 75 degrees. If you do not have butter milk, you can add 1 Tbs to 1 c. of regular milk and let sit for 10 min.
**To quickly bring eggs to room temp. place them in a bowl and cover with warm water. Let rest 10 min.
***For the overnight method, immediately after you've cut rolls and placed them in a pan wrap with plastic wrap and chill overnight. Then following day remove from the fridge, keep covered and let rest at room temp until doubled in volume, about 2 hours. Continue to bake as directed. |