Soft Buttermilk Cinnamon Rolls
Rating
4.79 out of 5 stars
(14)
Ingredients
12 rolls
- 1/2 cup [120 g] buttermilk, warm (100 to 110F [35 to 42C])
- 2 teaspoons active dry yeast
- 3 large eggs, at room temperature
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons fine salt
- 1 teaspoon pure vanilla extract
- 3 cups plus 2 tablespoons [444 g] all-purpose flour, plus more for dusting
- 8 tablespoons [1 stick or 113 g] unsalted butter, cut into 8 pieces, at room temperature
- 6 tablespoons [84 g] unsalted butter, melted
- 2/3 cup brown sugar
- 4 teaspoons ground cinnamon
- Pinch salt
- 8 tablespoons [1 stick or 113 g] unsalted butter, at room temperature
- 4 oz [113 g] cream cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 1 1/4 cups [150 g] confectioners' sugar
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Preparation
Step 1
Grease a large bowl. In the bowl of a stand mixer fitted with a paddle, combine the warm buttermilk and yeast on low speed, and let sit until the yeast has dissolved, about 5 minutes. Add the eggs, granulated sugar, salt, and vanilla, and mix until well combined.
Step 2
Add the flour, mixing on low speed until incorporated, 1 to 2 minutes. Add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, about 1 minute. Transfer the dough to the prepared bowl. The dough will be sticky.
Step 3
Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Remove the plastic wrap and place your fingers or a spatula underneath the dough to gently pull the dough up and fold it over itself. Give the bowl a quarter turn and fold the dough over again. Repeat six to eight more times, until all the dough has been folded over on itself. Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Repeat this series of folding the dough three more times, every 30 minutes, for a rise time of 2 hours.
Step 4
Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 3 days.
Step 5
In a medium bowl, mix together the melted butter, brown sugar, cinnamon, and salt until completely combined into a thick paste.
Step 6
Grease a 9 by 13 in [23 by 33 cm] baking pan; if desired, line it with a parchment sling for easier cleanup.
Step 7
Generously flour your work surface. Roll out the dough into a 12 by 16 in [30.5 by 40.5] rectangle. Use an offset spatula to spread the filling evenly over the surface of the dough. Starting at a long side, roll the dough into a tight cylinder.
Step 8
Pinch the seam gently to seal it and position the dough seam-side down. Use scissors or a sharp knife to cut the dough into twelve equal pieces. Transfer them to the prepared pan and place them with a spiral side facing up. cover the pan loosely with plastic wrap and let rise until doubled, 1 to 1 1/2 hours.
Step 9
Position an oven rack in the middle of the oven and preheat the oven to 350F [180C].
Step 10
Remove the plastic and bake the rolls until light golden brown, rotating the pan halfway through baking, 27 to 32 minutes. Transfer the pan of rolls to a wire rack and let cool for 5 minutes.
Step 11
While the rolls are baking, in the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium speed until smooth and creamy. Add the vanilla and salt and mix on low speed to combine. Add the confectioners' sugar, mixing until incorporated. Scrape down the sides of the bowl, increase the speed to medium, and beat until the icing is light and fluffy, 3 to 4 minutes.
Step 12
With an offset spatula or the back of a spoon, apply a thin layer of the cream cheese icing on the warm rolls, using half of the mixture (see note). Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve.
Step 13
Cinnamon rolls are best eaten the same day they are made, but they can be stored in an airtight container in the refrigerator for up to 2 days.
Step 14
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Chef's notes
For overnight cinnamon rolls:
Assemble the rolls and put them in the prepared pan, but do not let them rise at room temperature. Cover them loosely with plastic wrap and place in the refrigerator for 8 hours or up to overnight to do a slow rise. When ready to bake, preheat the oven and let the rolls sit at room temperature (still covered with plastic) for 30 to 45 minutes. Bake as directed, and proceed with the recipe.
I like my cinnamon rolls super soft with a gooey center, which is why I put that thin layer of icing over them when they’re still very hot. The icing melts into the warm rolls, eliminating any hard corners or edges. If you prefer a little crispy crunch to your cinnamon rolls, you can wait until they have cooled and then top them with all the icing.
This filling is very rich and buttery! If you prefer less butter, brush the dough with 2 tablespoon melted butter, and then sprinkle the brown sugar-cinnamon mixture over the top of the dough.
