Best Cinnamon Rolls

cookingclassy.com

Maryam Ishak

subheading: Roll Dough:

¼ cup (60ml) warm water, 110 to 120 degrees

1 Tbsp active dry yeast

¾ cup (180ml) buttermilk, at room temperature*

2 large eggs, at room temperature**

½ cup (100g) ½ tsp granulated sugar, divided

1 tsp salt

½ tsp vanilla extract

6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces and melted

3 ½ to 4 cups (17.5 oz - 20 oz) bread flour (I recommend King Arthur)

subheading: Cinnamon Filling:

6 Tbsp (85g) unsalted butter, well softened

1 cup (210g) packed light brown sugar

2 Tbsp (13g) Saigon cinnamon

subheading: Cream Cheese Icing:

¼ cup (56g) unsalted butter, softened

3 oz. cream cheese, softened

½ tsp vanilla extract

1 ½ cups (190g) powdered sugar

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