Sweet Dough / Cinnamon Rolls with Cream Cheese Glaze

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This is a GREAT yeast dough recipe for sticky buns or cinnamon rolls. It is my go to when I am feeling like something light, fluffy, sweet and homemade.

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Ingredients

  • Cinnamon Roll Filling:
  • Basic Sweet Dough (for cinnamon rolls or sticky buns)
  • 3/4 cup buttermilk, warm to 110 degrees
  • 6 Tablespoons (3/4stick) unsalted butter, melted and cooled
  • 3 large eggs
  • 4 1/4 cups (21 1/4 oz.) all purpose flour
  • 1/4 cup ( 1 3/4 oz) sugar
  • 2 1/4 teaspoons instant or rapid rise yeast
  • 1 1/4 teaspoon salt
  • 3/4 c packed light brown sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • pinch of salt
  • 1 T unsalted butter, melted and cooled
  • Glaze:
  • 1 1/2 c confectioners' sugar
  • 3 T cream cheese, softened to room temperature
  • 3 T buttermilk or milk
  • 1/2 tsp vanilla extract

Preparation

Step 1

Basic Sweet Dough (for cinnamon rolls or sticky buns)

1. Whisk the buttermilk, melted butter and eggs together in a 4-cup liquid measuring cup. Combine 4 cups flour, sugar yeast, and salt together in a stand mixer fitted with a dough hook attachment.
With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.

2. Continue to knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes, more flour is needed, add the remaining 1/4 cup flour, 1 T at a time, until the dough the dough clears the side of the bowl but sticks to the bottom.

3. Turn out the dough onto a clean counter top and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl (flip dough once to make sure all sides of dough is oiled) and wrap tightly with plastic wrap , Let rise in a warm draft free place until doubled in size, 2 to 2 1/2 hours.

NOTE: To make ahead.....In step three let the dough rise; refrigerate it overnight or for up to 16 hours. Let the dough sit at room temperature for 30 minutes




Filling & Rolling Out The Dough:
1. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl.

2. Working on a lightly floured surface, place the dough into a 16x12-inch rectangle with the long side facing you. Brush the dough with melted butter.

3. Sprinkle the filling evenly over the dough. Leaving a 3/4 inch border along the edge. Press the filling to adhere it to the dough.

4. Loosen the dough from the counter using a bench scrapper (or metal spatula). SLOWLY and CAREFULLY roll the dough into a tight log.

5. Once the dough is rolled tightly, pinch the dough together to create a secure seam. Roll the cylinder so that it is seam side down.

6. Gently stretch the cylinder until it s 18 long with an even diameter. Pat the ends of the cylinder when you are done to even them.

7. Use a serrated knife to slice the cylinder into twelve 1 1/2 inch wide rolls.
Gently arrange them cut side down in a greased 13x9 inch baking pan.
Let them rise in a warm place until rolls have nearly doubled in size and are pressed against one another, 1 hour to 1 hour 30 minutes.

8. Adjust oven rack to the middle position and heat the oven to 350 degrees.
Bake the rolls until golden brown and puffed, 25 to 30 minutes.

9. Flip the rolls out onto a wire rack set over a sheet of parchment paper and let cool for 5 minutes.



GLAZE: Whisk the confectioners' sugar, cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. Flip the rolls upright, and drizzle with the glaze and serve.

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