Before things get too crazy around here, I wanted to share these Buttermilk Cinnamon Rolls I made for Christmas morning. Not only are they so,
so good, with a dough that is gorgeous and dreamy to work with, but they can also be made ahead of time- as in weeks, if not
months ahead. So here you go.
Buttermilk Cinnamon Rolls
But just so we're all on the same page- these are not the over-the-top, sugar coma-inducing Cinnabon type cinnamon rolls you buy in the mall. They're much more restrained (and I mean that in the very best way possible) and won't leave you feeling *too* guilty about filling your family up on butter and sugar before 10am. Hey, it was Christmas.
Ingredients
For the Dough:
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
3 large eggs, lightly beaten
4 1/4 cups all-purpose flour
1/4 cup sugar
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
1 teaspoon salt
For the Filling:
1 stick softened butter
1 cup packed light brown sugar
2 teaspoons cinnamon
For the glaze:
1 1/2 cups confectioner's sugar
2 oz. cream cheese, softened
3 Tablespoons milk
1/2 teaspoon vanilla
Directions
1. Gently warm the buttermilk on the stovetop or in the microwave (at 20 second intervals- you want it about the same temp as you would run for a baby's bath). Whisk together the warm buttermilk and 6 tablespoons of the melted butter.
2. In a standing mixer fitted with a
dough hook (I couldn't find mine and used the paddle- worked great), mix 4 cups of the flour, the sugar, yeast, and salt. With the mixer on low speed, add the buttermilk mixture
and mix until the dough comes together, about 1 minute.
3. Increase the speed to medium-low
and knead until the dough is smooth and elastic, about 10 minutes. If,
after 5 minutes, more flour is needed, add the remaining 1/4 cup flour, 1
tablespoon at a time, until the dough clears the side of the bowl but
sticks to the bottom. (I didn't have to use the extra flour).
4. Turn the dough out onto a clean
counter and knead by hand to form a smooth, round ball, about 1 minute.
Put the dough in a lightly oiled bowl and wrap tightly with plastic
wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours. (Let's talk a minute about a "warm place". My house is typically about 75 degrees which isn't warm enough to move things along. If it's warm outside, I'll set the bowl on the back porch. If it's cold, I create a warm place by turning my oven to the lowest setting before I start the recipe, letting it heat up and then shut it off. By the time the dough is ready for this step, the oven has cooled to a nice warm temp. You can also set a pan of boiling water on the bottom rack of your oven and shut the door. Just some ideas.) With my warm oven method, my dough was doubled in 1 hour and 45 minutes.
5. Mix the brown sugar and cinnamon together in a small bowl. Turn the risen
dough out onto a lightly floured counter and press or roll it into a 12 by 16
inch rectangle. (I cut out a 12 x 16 parchment square and taped it to the counter so I knew my exact dimensions and didn't have to worry about it sticking to the countertop). Spread the softened butter carefully over the dough and sprinkle
the brown sugar mixture, leaving a 1/2 inch border along the top
and bottom edges. Gently press the filling to make it adhere to the buttered dough as best you
can.
6. Starting at the long side, roll the dough into a tight
cylinder and pinch the seam closed. Gently stretch and roll the cylinder until it
is 18 inches long and has an even diameter. Slice into 12 evenly sized
rolls—use a serrated knife or bench scraper. Arrange the rolls cut-side
down in a greased 9 by 13 inch metal baking dish.
*Now, you have three options. You can proceed and bake them the same day, refrigerate them overnight and bake them off tomorrow or freeze them at this point to rise and bake later.
To bake them today:
Wrap tightly with a lightly greased layer of plastic wrap
and let rise in a warm place until the rolls have nearly doubled in size
and are pressed against one another, 1 to 1 1/2 hours. Preheat the oven to 350°. Bake until the rolls are golden and puffed, 25 to 30 minutes. Let cool 5-10 minutes and glaze.
To refrigerate and bake them tomorrow:
Wrap tightly with a lightly greased layer of plastic wrap and refrigerate up to 16 hours.
Before baking, let the rolls sit at room temperature until
they have nearly doubled in size and are pressed against one another, 2-4 hours, depending on the temperature of your house. Preheat the oven to 350°. Bake until the rolls are golden and puffed, 25
to 30 minutes. Let cool 5-10 minutes and glaze.
To freeze and bake at a later date:
Wrap tightly with a lightly greased layer of plastic wrap and top a tightly sealed layer of tin foil. Freeze. Before baking, let the rolls sit at room temperature until
they have nearly doubled in size and are pressed against one another, 9-11 hours, depending on the temperature of your house. (I pulled mine out the night before and baked them 11 hours later. They were perfect.) Preheat the oven to 350°. Bake until the rolls are golden and puffed, 25
to 30 minutes. Let cool 5-10 minutes and glaze.
Proceed with Glaze:
Whisk the cream cheese, remaining 3 tablespoons buttermilk (or milk) and vanilla together until thick and
smooth. Sift the confectioners' sugar over the mixture and whisk until
smooth, about 30 seconds. Remove the rolls onto a serving platter (or leave them right in the pan like I did) and drizzle with glaze.
recipe source:
America's Test Kitchen Family Baking Handbook and
Mel's Kitchen Cafe
