Ingredients
For the Dough
- 1 1/4 cups buttermilk, warmed to ~110F
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 2 large eggs, plus 1 large egg yolk
- 4 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons (1 packet) instant or rapid-rise yeast
- 2 1/2 teaspoons Diamond Crystal kosher salt
For the Filling
- 1 cup packed light brown sugar
- 1.5 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon Diamond Crystal kosher salt
- 2 tablespoons unsalted butter, melted and cooled
For the Glaze
- 2 cups powdered sugar
- 4 ounces (1/2 block) cream cheese, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Make the Dough and First Rise
In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt.
In a separate large measuring cup, whisk together the warm buttermilk, melted butter, whole eggs, and egg yolk.
Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for ~10-12 minutes. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl but still sticks slightly to the bottom.
Turn the dough out onto a clean surface, knead it by hand for a minute to form a smooth ball, and place it in a lightly oiled bowl. Cover tightly with plastic wrap and let it rise in a warm place for about 2 to 2.5 hours, or until doubled in size.
Shape the Rolls
Grease a 13×9-inch baking pan. In a small bowl, mix together the light brown sugar, cinnamon, nutmeg, and salt for the filling.
Turn the risen dough out onto a lightly floured surface and gently press it into a 16×12-inch rectangle. Brush the entire surface with the 2 tablespoons of melted butter. Sprinkle the sugar mixture evenly over the butter, leaving a 1/2-inch border along the top edge.
Starting from the long edge closest to you, roll the dough into a tight log. Pinch the seam to seal it. Gently stretch the log to an even 18-inch length. Using a serrated knife, slice the log into 12 equal-sized rolls.
Arrange the rolls cut-side up in the prepared baking pan.
Second Rise (Same-Day or Overnight)
For same-day rolls: Cover the pan with greased plastic wrap and let the rolls rise in a warm place for ~90 minutes, until they are puffy and have expanded to fill the pan.
For overnight rolls: Cover the pan tightly with greased plastic wrap and place it in the refrigerator for up to 16 hours. The next morning, remove the pan from the fridge and let it sit at room temperature for about 1 hour to puff up before baking.
Bake and Glaze
Preheat your oven to 350F.
Bake the rolls for ~28-32 minutes, until they are a deep golden brown and the center rolls spring back when gently pressed.
Let the rolls cool in the pan on a wire rack for about 10 minutes while you make the glaze. To make the glaze, whisk the powdered sugar, softened cream cheese, heavy cream, and vanilla together until completely smooth.
Pour the glaze over the warm rolls. The heat will cause it to melt slightly and drip down into all the crevices. Serve immediately.
Homemade Cinnamon Roll
Ingredients
For the Dough
- 1 1/4 cups buttermilk warmed to ~110F
- 8 tablespoons 1 stick unsalted butter, melted and cooled
- 2 large eggs plus 1 large egg yolk
- 4 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons 1 packet instant or rapid-rise yeast
- 2 1/2 teaspoons Diamond Crystal kosher salt
For the Filling
- 1 cup packed light brown sugar
- 1.5 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon Diamond Crystal kosher salt
- 2 tablespoons unsalted butter melted and cooled
- For the Glaze
- 2 cups powdered sugar
- 4 ounces 1/2 block cream cheese, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Whisk the flour, sugar, yeast, and salt in the bowl of a stand mixer.
- In a separate measuring cup, whisk together the warm buttermilk, melted butter, eggs, and egg yolk.
- Add the wet ingredients to the dry ingredients and mix with a dough hook on low until shaggy.
- Increase to medium speed and knead for 10-12 minutes until smooth and elastic, pulling away from sides but slightly sticking to bottom.
- Form dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise 2-2.5 hours until doubled.
- Mix the brown sugar, cinnamon, nutmeg, and salt for the filling in a small bowl.
- Press the dough into a 16×12-inch rectangle on a floured surface.
- Brush the surface with the melted butter and sprinkle with the sugar mixture, leaving a 1/2-inch border at the top.
- Roll the dough tightly from the long edge and pinch to seal. Stretch to 18 inches.
- Slice into 12 equal rolls and arrange cut-side up in a greased 13×9-inch pan.
- Cover with greased plastic wrap and let rise 90 minutes, or refrigerate overnight and let stand 1 hour before baking.
- Bake at 350F for 28-32 minutes until deep golden brown.
- Cool in the pan for 10 minutes.
- Whisk together the powdered sugar, cream cheese, heavy cream, and vanilla until smooth.
- Pour the glaze over the warm rolls and serve immediately.
