I like them big, thick and not too sweet 🙂
makes 12-14 pieces
- 4 1/2 cups (20oz. / 567g) all purpose flour
- 2 1/2 tsp instant yeast
- 1 cup buttermilk (milk or laban), room temperature
- 1/2 cup granulated sugar
- 2 pcs eggs
- 1 tsp salt
- 1 tsp vanilla extract
- 1/3 cup melted butter, cooled
- 1/2 cup butter
- 1 1/4 cup brown sugar
- 2 1/2 tbsp cinnamon powder
- 1 tbsp cornstarch
- 1/4 cup butter
- 6 oz. cream cheese
- 1/8 tsp salt
- 1/2 tsp vanilla
- 1/8 tsp lemon extract
- 1 cup powdered sugar
Prepare the Dough (First Proofing)
- In a mixing bowl combine flour and yeast, mix until well combined.
- In another bowl, combine buttermilk, sugar, eggs, salt and vanilla. Whisk until well combined.
- Combine the liquid with the flour and knead until soft and elastic, if using a mixer, mix on medium speed for 10 minutes or more or until soft and elastic. To test if the dough is ready, I always do the finger-poke test or windowpane test, when I feel the dough is ready, I poke the dough to see if it springs back, if yes I will stop kneading / mixing then put the dough in an oiled bowl and let rise until it doubled in size, the timing will depend on the temperature of your place. Click here to watch the video on how to knead the dough manually and click here for guidelines as to when you’ll know your dough is ready.
Prepare the Filling
- Melt butter in a small saucepan, while it’s still hot, stir in brown sugar, cinnamon and cornstarch. Set aside to cool down.
Prepare the Frosting
- Cream butter and cream cheese until smooth
- Add salt, vanilla and lemon extract, mix until combined.
- Add sugar and mix until smooth. Set aside.
- Punch down the dough and roll into 16 x 21 inch rectangle.
- Spread the cinnamon filling evenly. Roll to form a log.
- Using a serrated knife or a floss (unflavored) cut into 12-14 pieces. Put into a lined tray and cover. Let rise again until nearly doubled in size.
- Preheat oven to 350F and bake for 20-25 minutes.
With or without frosting, these rolls are just great!
I love these rolls!
I made another batch 🙂