I followed the recipe to a T (almost, anyway) and used the instructions (again) on how to form the rolls (see the 'PHOTOS' comment in step 4 in the recipe below for the link to the instructions). The dough was to die for...super smooth, almost silky. The cinnamon mix was the same as I used last time (fabulous), and the topping was similar (I liked the one listed in this recipe better and is what I used this time). I found that the serrated knife works perfectly and haven't had to bother with using floss yet. All in all, a wonderful, wonderful, highly recommended recipe!
The slight changes I made intentionally or otherwise:
- I forgot to warm the buttermilk before mixing w/the butter and the eggs (DOH!). I mixed the melted butter, eggs, and buttermilk together in a glass mixing jug and put in the microwave in 15 second intervals stirring well in between each interval to ensure the mixture wasn't 'cooking' the eggs. I think I did about 3 or 4 intervals until 110 degrees was reached. No issue with this method, though I'm going to try and remember to heat the buttermilk on its own next time ;).
- I used 4 1/8 c of flour (didn't need the last 2 Tbsp)
- I used 2Tbsp of Cinnamon in the roll mixture instead of 2 tsp
- I omitted the cloves from the roll mixture
- I used 1 tsp of vanilla in the glaze instead of 1/2 tsp
- I did refrigerate the dough overnight per the note at the end of the recipe, and let them rise an hour and a half the following morning before baking them. I love the tip on heating your oven and then shutting it off to allow the buns to rise in a 'warm place'. Worked like a charm!
Here it is again, just in case ;).
Buttermilk Cinnamon Rolls
Uncoil the tight swirls and dig in.
Makes 12 rolls
These soft rolls bake into each other, but can be pulled apart easily before serving or at the table.
¾ cup buttermilk, warm (110 degrees)
6 tablespoons (¾ stick) unsalted butter, melted and cooled
3 large eggs
4¼ cups (21¼ ounces) all-purpose flour (ended up needing 4 1/8 cups)
¼ cup (1¾ ounces) sugar
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt
¾ cup packed (5¼ ounces) light brown sugar
2 teaspoons ground cinnamon (I use 2 Tbsp)
¼ teaspoon ground cloves (I omit this)
1 tablespoon unsalted butter, melted and cooled
1½ cups (6 ounces) confectioners’ sugar
3 tablespoons cream cheese, softened
3 tablespoons buttermilk or milk
½ teaspoon vanilla extract (I use 1 tsp)
1. For the Dough: Whisk the warmed buttermilk, melted butter, and eggs together in a large liquid measuring cup. Combine 4 cups of the flour, sugar, yeast, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours.
4. For the Rolls: Grease a 13 by 9-inch baking pan. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Following the photos, turn the risen dough out onto a lightly floured counter and press it into a 16 by 12-inch rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar mixture over it, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.
5. Loosen the dough from the counter using a bench scraper (or metal spatula), and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Gently stretch the log to be 18 inches in length with an even diameter and pat the ends to even them.
6. Slice the cylinder into 12 evenly sized rolls (about 1½ inches wide) using a serrated knife. Arrange the rolls cut side down in the prepared baking pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.
7. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes.
8. For the Glaze: Flip the rolls out onto a wire rack set over a sheet of parchment paper (for easy cleanup) and let cool for 5 minutes. Whisk the confectioners’ sugar, softened cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. Flip the rolls upright, drizzle with the glaze, and serve.
To Make Ahead: In step 6, do not let the rolls rise, but refrigerate them overnight or up to 16 hours. Let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed.