Cinnamon Rolls

Ingredients:

Roll Dough

• 1/4 cup (60ml) warm water, 110 – 120 degrees
• 1 Tbsp active dry yeast
• 3/4 cup (180ml) buttermilk, at room temperature*
• 2 large eggs, at room temperature**
• 1/2 cup (100g) + 1/2 tsp granulated sugar, divided
• 1 tsp salt
• 1/2 tsp vanilla extract
• 6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces and melted
• 3 1/2 – 4 cups (17.5 oz – 20 oz) bread flour (I recommend King Arthur)

Cinnamon Filling

• 6 Tbsp (85g) unsalted butter, well softened
• 1 cup (210g) packed light brown sugar
• 2 Tbsp (13g) Saigon cinnamon
• Cream Cheese Icing
• 1/4 cup (56g) unsalted butter, softened
• 3 oz. cream cheese, softened
• 1/2 tsp vanilla extract
• 1 1/2 cups (190g) powdered sugar

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