Original from cooking classy and updated with some personal changes.
Makes 15 large rolls
Oven Temp: 375 degrees
Ingredients
Dough1/4 cup warm water, 110 - 120 degrees
1 Tbsp active dry yeast (2 packs)
1/2 tsp granulated sugar
3/4 cup buttermilk, at room temperature*
2 large eggs, at room temperature**
1/2 cup granulated sugar
1 tsp salt
1/2 tsp vanilla extract
6 Tbsp unsalted butter, melted
3 1/2 - 4 cups bread flour
Filling
6 Tbsp unsalted butter, softened
1 cup granulated sugar
2 Tbsp cinnamon
Icing
1/4 cup unsalted butter, softened
4 oz. cream cheese, softened
1/2 tsp vanilla extract
1 1/2 cups powdered sugar
Instructions
---PREP---Bring to room temperature:
2 eggs
3/4 c. Buttermilk
2 sticks butter
4 oz cream cheese
---START---
Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well. Let rest 5 - 10 minutes to proof (if it doesn't puff up your water was either too hot or the yeast is bad and the rolls won't rise).
Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined.
Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
Prepare microwave for proofing by heating measuring cup with 2 c. water for 5 mins.
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 sides of the bowl but does stick to the bottom.)
Transfer dough to an butter bowl (use butter wrapper), cover with plastic wrap and towel and let rise in a warm place until doubled in volume, about 1 1/2 hours. (Will need to reheat water after 45 min. by removing pans and reheating water again.)
Prepare filling by whisking together brown sugar and cinnamon in a bowl. Set aside
Prepare pans by lining 7 by 7 pans (3) with parchment paper. Set aside.
---WAITING---
Prepare microwave for proofing by heating measuring cup with 2 c. water for 5 mins.
Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll (or press) dough out into an 22.5 (or 24) by 18-inch rectangle.
Spread 6 Tbsp butter evenly over entire surface. Sprinkle and spread sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along long edge).
Beginning on long side, tightly roll dough into a cylinder. Pinch the seam to seal.
Cut into 15 equal portions (1 1/2-inch each approx) using a serrated knife. Arrange rolls on prepared pans. Should be 5 per pan (1 in each corner and 1 in the middle).
Cover with plastic wrap (leave plastic a little loose but be sure it fully encloses to keep air out.).
Stagger and stack pans. Place in warmed microwave until doubled in volume, about 1 1/2 hours. (Will need to reheat water after 45 min. by removing pans and reheating water again.)
Preheat oven to 375 degrees near the last 20 minutes of rolls rising.
Prepare icing by whipping butter and cream cheese together until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy.
---WAITING---
Bake rolls in preheated oven until centers are no longer doughy, about 20 minutes (center should be 185 degrees on an instant read thermometer).
Let rolls rest 5 miinutes. Spread icing over hot 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 15-25 seconds.
**To quickly bring eggs to room temperature place them in a bowl and cover with warm water. Let rest 10 minutes.
For the overnight method, immediately after you've cut rolls and placed them in pan wrap with plastic wrap and chill overnight. Then following day remove from fridge, keep covered and let rest at room temperature until doubled in volume, about 2 hours. Continue to bake as directed.
Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined.
Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
Prepare microwave for proofing by heating measuring cup with 2 c. water for 5 mins.
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 sides of the bowl but does stick to the bottom.)
Transfer dough to an butter bowl (use butter wrapper), cover with plastic wrap and towel and let rise in a warm place until doubled in volume, about 1 1/2 hours. (Will need to reheat water after 45 min. by removing pans and reheating water again.)
Prepare filling by whisking together brown sugar and cinnamon in a bowl. Set aside
Prepare pans by lining 7 by 7 pans (3) with parchment paper. Set aside.
---WAITING---
Prepare microwave for proofing by heating measuring cup with 2 c. water for 5 mins.
Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll (or press) dough out into an 22.5 (or 24) by 18-inch rectangle.
Spread 6 Tbsp butter evenly over entire surface. Sprinkle and spread sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along long edge).
Beginning on long side, tightly roll dough into a cylinder. Pinch the seam to seal.
Cut into 15 equal portions (1 1/2-inch each approx) using a serrated knife. Arrange rolls on prepared pans. Should be 5 per pan (1 in each corner and 1 in the middle).
Cover with plastic wrap (leave plastic a little loose but be sure it fully encloses to keep air out.).
Stagger and stack pans. Place in warmed microwave until doubled in volume, about 1 1/2 hours. (Will need to reheat water after 45 min. by removing pans and reheating water again.)
Preheat oven to 375 degrees near the last 20 minutes of rolls rising.
Prepare icing by whipping butter and cream cheese together until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy.
---WAITING---
Bake rolls in preheated oven until centers are no longer doughy, about 20 minutes (center should be 185 degrees on an instant read thermometer).
Let rolls rest 5 miinutes. Spread icing over hot 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 15-25 seconds.
Recipe Notes
*Warm buttermilk gently in the microwave to bring it to room temperature. Heat it on 30% power in a microwave safe cup, in 20 second increments stirring between each, until it registers about 75 degrees on an instant read thermometer (no more than 90 degrees or it will curdle!).**To quickly bring eggs to room temperature place them in a bowl and cover with warm water. Let rest 10 minutes.
For the overnight method, immediately after you've cut rolls and placed them in pan wrap with plastic wrap and chill overnight. Then following day remove from fridge, keep covered and let rest at room temperature until doubled in volume, about 2 hours. Continue to bake as directed.
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