Cinnamon Rolls Recipe

Instructions

1. In a small bowl, whisk the buttermilk, and 6 tablespoons of melted butter together. Set aside.
2. Use a mixer with a dough hook to combine 4 cups of the flour with your 1/4 cup of sugar, yeast, and salt. Mix on low speed and slowly pour in the buttermilk mixture. Next, add in the eggs while still mixing.
3. Mix until the dough comes together. Then increase the speed to medium and knead until smooth and elastic, about 10 minutes. The dough should be quite soft and moist but not overly sticky. Add flour if needed.
4. Place in a large greased bowl, cover, and allow to rise until doubled (2 to 2 1/2 hours).
5. Make the cinnamon filling by using a fork to mix the filling until thoroughly combined.
6. Once your dough has risen, roll out the dough on a floured surface. Roll it into a 12x20" rectangle. Then brush with 3 tablespoons of softened butter (don't put butter on the top ~1/2 inch of dough. Then spread your cinnamon filling evenly over the butter (avoiding the top 1/2" again).
7. Starting at the bottom of your rectangle, roll up into a long roll and gently pinch/press the last bit of dough into the roll to help seal it. Gently cut the roll into 12 individual rolls and place them evenly into a greased 9x13" pan. Gently cover with plastic wrap and let rise another 1 to 1 1/2 hours.
8. Preheat the oven to 350° F. Bake the rolls for 22 to 27 minutes until golden brown. Be careful not to underbake, or you will have mushy centers. Place on a cooling rack to cool.
9. While the rolls are cooling, make the glaze. Beat together the cream cheese and powdered sugar until smooth. Then add enough milk to make a glaze. The glaze should slowly pour off of a spoon.
10. Drizzle the glaze over the top of your rolls and serve. I like to add the glaze when the rolls are still a little warm so I can serve the rolls warm.