Buttermilk Cinnamon Rolls

Overnight Buttermilk Cinnamon Rolls

I have been looking for a good cinnamon roll recipe for a while and I think this is it! The dough part is the best I have ever made ! It is delicious, light and fluffy but still chewy enough for a good cinnamon roll. The filling is delicious too though there was not enough of it for mine and Tim's taste. I will probably double the filling next time.
Here is the link for the original recipe http://www.averiecooks.com/2013/02/overnight-buttermilk-soft-and-fluffy-cinnamon-rolls.html
I modified the recipe a bit since I only had active dry yeast and didn't want to run to the store for instant. If you have instant dry yeast you can use the recipe on the link, if you have active dry yeast you can follow my recipe :) Active dry yeast requires a short activation time before adding to the recipe.

Makes 12 cinnamon rolls

For the Dough

• Up to 4 1/4 cups all-purpose flour, divided
• 1/3 cup granulated sugar
• 1 Tablespoon Active dry yeast
• 1/4 cup lukewarm water
• 1/4 teaspoon salt
• 6 Tablespoons melted butter
• 3 large eggs, lightly whisked
• 1/2 cup buttermilk

Filling

•  1/2 cup softened butter
• 1 cup light brown sugar, packed
• 1 Tablespoon cinnamon

 I will probably double this next time I make it since I love the brown sugar filling, but this is the original portions if you want to try it first or just go ahead and double it :)

Cream cheese frosting

•  1/2 pound (1 cup or 2 sticks) of  butter softened
• 1 pound (4 cups) powder sugar
• 1 1/2 teaspoons vanilla
• 12 oz (1 1/2 packages) cream cheese
• 1-2 Tablespoons milk(optional)

This is my cream cheese recipe for cakes, but I added a little milk to the recipe to help it spread better on the cinnamon rolls. If you want the frosting to be thick don't add the milk.

Directions
For the Dough

1. In the bowl of a stand mixer fitted with a paddle attachment, pour the 1/4 cup of lukewarm water into the bowl of your stand mixer. Sprinkle the Tablespoon of yeast over the water mixture and let it sit for about 5 minutes. When the yeast mixture looks foamy on top then it's ready to go.
2. Melt the butter in the microwave in a microwave safe bowl and set aside. Gently whisk the eggs in another bowl to loosen.
3. Measure out your buttermilk in a glass measuring pitcher and warm in the microwave for about 30-45 seconds. The buttermilk should feel lukewarm when you stick your finger in. If it's too hot let it cool off. The buttermilk will probably separate when heated, don't worry this is normal, you can whisk it to bring it back together or just use as is.
4. In a separate bowl whisk together 4 cups of flour, the 1/3 cup of sugar and salt. Set aside.
5. Add the buttermilk, butter and eggs to the yeast mixture in the bowl.
6. Next add your flour mixture.
7. Mix on a low speed with your paddle for about 1 minute or until the dough comes together.
8. Switch to your dough hook(some dough will have stuck to the paddle so scrape off what you can and add back to the bowl). Using your dough hook knead the dough for 10-12 minutes. If after 5 minutes more flour is needed, add the remaining 1/4 cup of flour one tablespoon at a time, until the the dough clears the side of the bowl but sticks to the bottom. This is a very sticky and moist dough so don't be tempted to over flour it. The more flour you add now the less fluffy the rolls will be. Dough should clear the sides but it's ok if it sticks to the bottom. During rising your sticky dough will turn into a soft pillow.
9. After the dough has kneaded for 10-12 minutes remove dough from bowl and place in a large mixing bowl that has been sprayed with cooking spray or rubbed with butter or oil. Cover dough with plastic wrap and place in a warm, draft-free area for about 2-2 1/2 hours or until doubled in size. You can keep the bowl in inside your powered off oven and every 45 minutes or so, power the oven on to 400 F for 1 minute like your preheating then turn off after 1 minute. This should keep the environment inside the oven about 85 degrees to help the yeast rise. This is helpful if it's a cold day. 

Rolling out the dough
After the dough has doubled in size, punch it down. Turn dough out onto a floured surface. With a rolling pin roll your dough out to a 16- by-12-inch rectangle approximately.

For the Filling
Spread the softened butter over the top of the dough, leaving a small border along one of the long sides of the dough (this is to help seal it). Sprinkle the brown sugar over the top of the butter, then sprinkle the cinnamon over the brown sugar.

Rolling and Slicing

1. Starting with your long edge roll the dough into a tight log. Roll from the sugar side to the side with the dough border. Pinch the seam closed then roll the dough over so the seam is on the bottom. If you need to gently stretch and shape your dough, patting the ends to even them up.
2. Using a sharp knife, a bench scraper or dental floss cut your log into 12 rolls. Arrange the rolls on a baking sheet that has been greased or covered with parchment paper. Cover with Plastic wrap.
3. Decide to make them straight through. Let the rolls rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 -1 1/2 hours.

Overnight rolls
After the rolls have been sliced and covered in plastic wrap don't let them rise, place the pan in the refrigerator overnight or for up to 16 hours. Before Baking, let the rolls sit at room temperature until the have nearly doubled in size.

Baking
Preheat the oven to 350 degrees F. Bake for 20-25 minutes or until lightly golden on top. Don't let the rolls get overly brown.
Spread the cream cheese frosting over the hot rolls and enjoy!

Cream Cheese Frosting

1. In the bowl of a stand mixer with a paddle attachment beat the butter until soft.
2. Add the powder sugar to the butter one cup at a time and beat well in-between each additon.
3. Add the vanilla and mix.
4. Cut the cream cheese into chunks then with the mixer running on a medium speed add the cream cheese chunks one at a time, making sure each chunk gets incorporated. Beat on a medium high speed for a minute to make the frosting smooth.
5. if adding in the milk, add after all the cream cheese chunks have been added then beat for a minute.

Hope you enjoy this recipe!