|Everything about this just looks amazing!!|
1 c. warm water
3 T. yeast
1/2 c. sugar
3/4 c. buttermilk (room temperature)
1/4 c. melted butter (let sit after melting to cool)
2 t. salt
5-6 c. flour
1/2 c. butter (softened, NOT melted!)
3/4 c. brown sugar
2 T. cinnamon
3 oz cream cheese (room temperature)
1/4 c. butter (softened)
2 t. vanilla
2-3 c. powdered sugar
In the bowl of a mixer, combine water, yeast and sugar. Allow it to sit for ~10 min. Mix in the buttermilk, melted butter, salt, eggs and 4 c. flour. Add more flour as needed until dough is soft but not sticky. Knead for 10 minutes. Let dough rest for 10 minutes.
While the dough is resting, prepare the filling. Mix the 1/2 c. soft (room temperature) butter, brown sugar and cinnamon with a fork in a small mixing bowl. This should resemble the consistency of a spreadable frosting.
Preheat oven to 200* F then turn off. Lightly grease your countertop and roll the dough out to approximately the size of your jelly roll pan (large cookie sheet). "Frost" the dough with the filling. Roll the dough up and cut into 12 equal rolls. Line the cookie sheet with aluminum foil (or parchment paper) and lightly spray. Place rolls on cookie sheet and put in the warm (but turned off) oven for about 5 min. Take the rolls out of the oven THEN preheat it to 400* F. Bake the rolls for 12-15 minutes.
Beat cream cheese and 1/4 c. soft butter in the mixer on high until light and creamy. Beat in vanilla. Slowly add powdered sugar. If the frosting becomes too thick, add a TINY bit of warmed milk. I normally don't use any milk because I stop adding powdered sugar once it gets thick enough. This is a total guessing game though... sorry... frosting is not an exact science. :)
|My cute helper!|
He *loved* helping lick the filling bowl after I was all done with it!!!