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Buttermilk Cinnamon Rolls

These Buttermilk Cinnamon Rolls are a great classic! They are perfect for breakfast and even better for dessert. A soft doughy bread filled with brown sugar cinnamon goodness and topped with a homemade cream cheese frosting. They are DEFINITELY worth all the work!
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Breakfast, Dessert
Servings 12 cinnamon rolls

Ingredients
  

Dough

  • ½ cup water
  • 1 tbsp sugar
  • 1 tbsp active-dry yeast
  • 6 tbsp melted butter
  • ⅓ cup sugar
  • 1 tsp vanilla
  • ½ cup buttermilk
  • 2 eggs
  • 4 - 4½ cups bread flour
  • 1 tsp salt
  • 1 tsp cinnamon

Cinnamon Filling

  • 1 cup brown sugar
  • 3 tbsp cinnamon
  • 6 tbsp melted butter

Cream Cheese Frosting

  • 8 oz cream cheese
  • ¼ cup butter
  • 1 tsp vanilla
  • 2 cups powdered sugar

Instructions
 

Dough & Cinnamon Filling

  • The very first thing I like to do is take out the butter and cream cheese so it is softened up real nice by the time I get to making the frosting.
  • In a large bowl add the water, sugar, and yeast. Let proof for 5 minutes. Mix in the melted butter, sugar, vanilla, buttermilk, and eggs. Next, add the dry ingredients and knead dough for 5 minutes. Cover with a towel and rest for 1 hour.
  • While the dough is resting, add the brown sugar, cinnamon, and melted butter to a bowl and stir until combined. As the dough is resting, the mixture will thicken up a little bit to make it easier to spread.
  • When the dough’s hour is up, flip it out onto a well-floured surface and roll it out to a 24 by 12 inch rectangle. Use a ruler! Spread the cinnamon filling onto the dough rectangle using a rubber spatula.
  • Next, starting with the long side of the rectangle, roll your dough and filling into a 24 inch log. With the ruler and a sharp knife, make a mark every two inches where you will cut the rolls. Marking it before cutting should help make sure each piece is the same size and using a sharp knife should keep the cinnamon rolls from squishing when you cut the log. Cut each roll and place them in a 9x13 casserole dish, cover with a towel and let rest again for 30 minutes.
  • Preheat oven to 350F and when the rolls are done resting, bake them for 17-20 minutes or until the tops are a nice golden brown.

Cream Cheese Frosting

  • Add the softened cream cheese to the bowl of a stand mixer and beat on medium-high speed for 2-3 minutes, stirring occasionally. Add the butter and mix again until everything is smooth and glossy, no chunks!
  • Next, with the mixer on low speed slowly start adding the powdered sugar and when it’s fully incorporated, add the vanilla and increase the speed and beat for another minute or two.
  • Spread that frosting on your slightly cooled cinnamon rolls and watch the frosting melt into all those nooks and cranny’s. So satisfying and so delicious. Enjoy!