- 3/4 cup buttermilk
- 6 tablespoons butter, melted and cooled
- 3 large eggs
- 1/4 cup (1 3/4 ounces) sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoons salt
- 3 1/2 to 4 1/2 cups all-purpose flour
- 1/2 cup butter, softened to room temperature
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 2 to 3 ounces cream cheese, softened
- 3 tablespoons buttermilk or milk
- 1/2 teaspoon vanilla
- 1 1/2 cups (6 ounces) powdered sugar
- Warm the buttermilk in a large glass measuring cup in the microwave on 50% power for about 1 minute. Add the buttermilk and melted butter to the bowl of an electric stand mixer fitted with a dough hook.
- With the mixer running, add the eggs, sugar, yeast, salt and 1 cup of the flour. Continue adding flour just until the dough pulls away from the sides of the bowl. The dough should be very soft and slightly sticky, but not so sticky that it gets stuck to your fingers. Knead for about 1-2 minutes, until dough forms a soft, tacky ball.
- Place dough in a large, lightly greased bowl and cover tightly with plastic wrap. Let dough rise in a warm place until doubled, about 2 to 2 1/2 hours. (You can speed it up by placing the covered bowl of dough in a very lightly warmed oven.)
- Meanwhile, combine the brown sugar and cinnamon in a small bowl. Lightly grease a 9x13 baking dish. Set aside.
- When the dough is ready, turn it out onto a lightly greased surface. Press and roll it into a 16 by 12-inch rectangle. Spread the softened butter evenly over the dough, leaving a 1/2-inch border along the top and bottom edges. Sprinkle all of the cinnamon/sugar mixture over top, then gently press it into the butter.
- Lift the longest edge nearest you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Gently stretch the log of dough to be about 15 inches long with an even diameter throughout. Pat the ends to even them up.
- Slide a piece of floss under the dough, cross the ends of the floss over the dough, then pull to cut (or use a serrated knife). Cut the dough into 12 equal rolls. Arrange the rolls cut side down in the prepared baking dish and cover with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours.
- Bake at 350 degrees F for 22-25 minutes, until the rolls are beginning to lightly brown on top.
- Mix the softened cream cheese and buttermilk together until smooth. Add the vanilla and mix. Then whisk in the powdered sugar. Add additional buttermilk or milk one teaspoon at a time until desired consistency is reached. It should be thick, yet pour-able. Drizzle the glaze over the warm rolls. Serve warm.
To make ahead, once the rolls are formed and placed in the baking pan, immediately cover them with lightly greased plastic wrap and refrigerate them; do not let them rise. Refrigerate for up to 16 hours. Then let the rolls sit at room temperature, covered, until they have doubled in size, about 2-4 hours, then uncover and bake as usual. To freeze, form and cover the rolls as above, but add a layer of foil over top, then freeze. Let sit at room temperature for 9-11 hours to thaw and rise before baking as usual.