Cinnabon Cinnamon Rolls

makes 12 rolls

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm
½ cup sugar
2 eggs
5 ½-6 cups all-purpose flour
2 teaspoons salt
7 tablespoons butter, divided
¼ cup buttermilk

Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 1/2 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup butter, softened
1 cups powdered sugar
1 1/2 teaspoon vanilla extract
½ teaspoon salt

In the stand mixer bowl fitted with a dough hook; add water, sugar and yeast. mix to combine. Allow yeast to rise, 7 minutes.

meanwhile: melt 6 tablespoons of butter in a microwave safe bowl. Combine buttermilk, eggs and butter. Beat well until eggs are mixed.

Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. Your perfect dough ball will clean the bowl. Knead dough on medium-high for 5 minutes.

Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball.

Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl. Stir until combined. Set aside.

Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle. Spread softened butter around dough leaving the bottom 1” uncoated.

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated. Press sugar mixture into dough by gently rolling with your rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.

Grease baking dishes. Place rolls in pans evenly spaced out, 2 1/2 inches apart. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.

Preheat oven 350°F.

Bake for approximately 20 minutes until golden brown.

Meanwhile, prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.

Remove rolls from oven. Spread frosting over each pan of rolls. Allow to cool slightly.