Ingredients
Roll Dough
1/4 cup (60ml) warm water, 110 – 120 degrees
1 Tbsp active dry yeast
3/4 cup (180ml) buttermilk, at room temperature*
2 large eggs, at room temperature**
1/2 cup (100g) + 1/2 tsp granulated sugar, divided
1 tsp salt
1/2 tsp vanilla extract
6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces and melted
3 1/2 – 4 cups (17.5 oz – 20 oz) bread flour (I recommend King Arthur)
Cinnamon Filling
6 Tbsp (85g) unsalted butter, well softened
1 cup (210g) packed light brown sugar
2 Tbsp (13g) Saigon cinnamon
Cream Cheese Icing
1/4 cup (56g) unsalted butter, softened
3 oz. cream cheese, softened
1/2 tsp vanilla extract
1 1/2 cups (190g) powdered sugar
Instructions
Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well. Let rest 5 – 10 minutes to proof (if it doesn’t puff up your water was either too hot or the yeast is bad and the rolls won’t rise).
Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined.
Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
Continue to knead on moderately low speed about 5 – 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn’t stick to the sides of the bowl but does stick to the bottom. I ended with 3 3/4 cups or 18.75 oz, but I am in a fairly dry climate so in a humid climate you may need a little more. Also note I use the scoop and level method when measuring in cups).
Continued on next page (page 2)
ADVERTISEMENT
