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
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.