Buttermilk Cinnamon Rolls

This last week was my Mother-in-laws birthday. My dear husband texted me the morning of to “remind” me to make her a carrot cake.

 “She loves carrot cakes!”

No she doesn’t I teased back!

My husband LOVES carrot cake!

He was hopeful.

 A little later he called me to remind me properly that she actually prefers cinnamon rolls. So off to work I went making Buttermilk Cinnamon Rolls, actually my bread machine did the work while I went shopping.  I still had people on my Christmas list that weren’t covered.

When I came home later, successful from my shopping trip I had a beautifully risen loaf of dough in my bread machine waiting to be divided and rolled out.

Along with how predictably tender and delicate these rolls become, the dough always provides a second batch. Though I would love to eat a whole tray by myself, I just can’t do it.  But, it is satisfying to know that tomorrow or the next day I can have a second one. Yeah for me!  Or make one or both as a gift for a friend or neighbor.

By the way, my Mother-in-law was very happy with her cinnamon roll/cake.  Unlike cake, the tray was empty by the end of the evening.  No more temptation, except for that pesky dough zipped up in a bag in my refrigerator waiting for another day to become gooey, cinnamony (I can’t believe that is not a word) goodness on a plate.

By the way, the egg whites leftover from making these rolls made a wonderful batch of meringues for my neighbor.  I had no idea she loved meringues SO much.  But now I have a side gift every time I make Buttermilk Cinnamon Rolls. I love that!

For another stunning way to present Buttermilk Cinnamon Rolls try making them into a Cinnamon Blossom.

Buttermilk Cinnamon Rolls

 

Ingredients:

For the Dough

• 4 egg yolks
• 1 whole egg
• 6 oz (or more, if necessary) buttermilk
• 6 tablespoons melted butter
• 20 oz. bread flour (approx. 3 1/2 C.)
• 2 teaspoons Instant yeast
• 1¼ teaspoons salt
• 1/4 C. sugar

Cinnamon Filling:

• 4 tablespoons butter, softened
• 1 1/2 tablespoon cinnamon
• 1/2 C.  brown sugar

Frosting:

• 4 oz.  Cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla
• 1 tablespoon heavy cream
• 1 cup Powdered sugar (or more, to desired taste)

Dough Preparation:

1. Put all of the dough ingredients in the bowl of the bread machine in the order listed.
2. Set the machine for the dough setting and turn it on.
3. Mix together Cinnamon Filling and set aside.
4. When it has fully risen, put dough on counter or cutting board. Cut the ball in half. I put the second ball of dough in a ziplock bag and store in the refrigerator to make a second batch tomorrow or the next day.
5. Roll the first half of the dough into a rectangle about 14″ x 10″ trying to keep the edges as even as possible.
6. Spread a layer of cinnamon sugar butter onto the rectangle, making sure to leave about ½ inch of clear dough at the long edge of the rectangle closest to you.
7. Roll up the rectangle of dough, starting at the far end and roll it toward yourself.
8. Cut off the two ends (dental floss works great, just slide under dough, over the top, criss-cross, and pull the X away until the floss has cut through the dough).
9. Then using the dental floss, cut off “rolls” and place in 11 x 14 baking dish.
10. Cover with plastic wrap and let rise again until doubled. At least an hour.
11. Preheat oven to 325F.
12. Remove plastic wrap and bake for 25 – 30 minutes.
13. Whip the cream cheese and butter until creamy, add vanilla and cream.
14. Add powdered sugar, then beat on low speed until combined and then on medium until fluffy.

 Absolutely yummy!

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