Ingredients
Dough
- 1/2 cup Buttermilk
- ⅓ cup Granulated sugar
- ¾ TBSP Active dry yeast (1 standard size packet)
- ¼ cup Unsalted butter softened to room temperature and cut into 4 pieces per quarter cup
- 1 Egg at room temperature
- ¼ tsp Salt
- 2 ¼ cup All-purpose flour (spooned & leveled) plus more for dusting/rolling
Filling
- 3 TBSP Unsalted butter softened to room temperature
- ¼ TBSP Granulated sugar
- ¾ tsp Ground cinnamon
Cream Cheese Frosting
- 1 oz Cream cheese softened to room temperature
- 1 TBSP Unsalted butter softened to room temperature
- ¾ cups Powdered sugar
- ¼ tsp Vanilla extract
Coffee:
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Make the dough: In a small saucepan, warm the milk over low heat until lukewarm: about 95°F (35°C).
- Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal).
- With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5 minutes. This is called proofing your yeast.
- On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces.
- On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute.
- Form the dough into a ball and transfer it to a lightly greased bowl. Loosely cover the dough and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until doubled in size.
- Butter/grease/spray with nonstick spray the bottom of a baking dish, then line with parchment paper.
- Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
- For the filling: Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough.
- Tightly roll up the dough to form a 16 inch-long log. If some filling spills out, that’s OKjust sprinkle it on top of the rolls.
- Cut into large rolls (about 2 inches in width each). Arrange them in the prepared baking pan.
- Cover the rolls very tightly with aluminum foil or plastic wrap (no rolls exposed, this dries out your dough!) and allow to rise until the rolls are doubled in size, about 2 hours.
- After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes or until they are golden brown on top. About halfway through the bake time, cover the rolls loosely with aluminum foil so the tops don’t over-brown before the centers can cook. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the frosting.
- Brew coffee: brew coffee and prepare the coffee to your liking..
- Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Using a knife, spread the frosting over the warm rolls and serve immediately with fresh brewed coffee.
Nutrition
Calories: 825kcal | Carbohydrates: 95g | Protein: 9g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 1mg | Sodium: 313mg | Potassium: 140mg | Fiber: 6g | Sugar: 33g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 4mg
Cinnamon Roll
Ingredients
Dough
- 1/2 cup Buttermilk
- ⅓ cup Granulated sugar
- ¾ TBSP Active dry yeast (1 standard size packet)
- ¼ cup Unsalted butter softened to room temperature and cut into 4 pieces per quarter cup
- 1 Egg at room temperature
- ¼ tsp Salt
- 2 ¼ cup All-purpose flour (spooned & leveled) plus more for dusting/rolling
Filling
- 3 TBSP Unsalted butter softened to room temperature
- ¼ TBSP Granulated sugar
- ¾ tsp Ground cinnamon
Cream Cheese Frosting
- 1 oz Cream cheese softened to room temperature
- 1 TBSP Unsalted butter softened to room temperature
- ¾ cups Powdered sugar
- ¼ tsp Vanilla extract
Coffee:
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Make the dough: In a small saucepan, warm the milk over low heat until lukewarm: about 95°F (35°C).
- Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal).
- With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5 minutes. This is called proofing your yeast.
- On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces.
- On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute.
- Form the dough into a ball and transfer it to a lightly greased bowl. Loosely cover the dough and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until doubled in size.
- Butter/grease/spray with nonstick spray the bottom of a baking dish, then line with parchment paper.
- Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
- For the filling: Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough.
- Tightly roll up the dough to form a 16 inch-long log. If some filling spills out, that’s OKjust sprinkle it on top of the rolls.
- Cut into large rolls (about 2 inches in width each). Arrange them in the prepared baking pan.
- Cover the rolls very tightly with aluminum foil or plastic wrap (no rolls exposed, this dries out your dough!) and allow to rise until the rolls are doubled in size, about 2 hours.
- After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes or until they are golden brown on top. About halfway through the bake time, cover the rolls loosely with aluminum foil so the tops don’t over-brown before the centers can cook. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the frosting.
- Brew coffee: brew coffee and prepare the coffee to your liking..
- Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Using a knife, spread the frosting over the warm rolls and serve immediately with fresh brewed coffee.
Nutrition
Calories: 825kcalCarbohydrates: 95gProtein: 9gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gCholesterol: 1mgSodium: 313mgPotassium: 140mgFiber: 6gSugar: 33gVitamin A: 31IUVitamin C: 1mgCalcium: 112mgIron: 4mg
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