(This recipe is my attempt at the recipe originally posted on www.culinarycoutureblog.com)
- ¾ cup warm water
- 2 ¼ teaspoon active dry yeast
- ½ cup sugar
- ½ teaspoon salt
- ¼ cup buttermilk
- 1 egg
- 1/3 cup oil
- 4 ½ cup flour
- 1 ¼ cup light brown sugar
- 2 ½ tablespoons ground cinnamon
- 2 tablespoons cornstarch
- ½ cup unsalted butter (softened)
Cream Cheese Frosting-
- 2 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 ¼ cup powdered sugar
- In a mixer, with the dough hook attachment, add water, yeast and 1 teaspoon of sugar. Stir a bit, and allow it to rise for about a few minutes.
- In a small bowl combine the egg, buttermilk and oil. Once the yeast mixture as risen, add egg and buttermilk mixture to your mixing bowl, and the rest of the sugar and salt mix.
- Add two cups of flour, and allow it to mix on low until the flour is incorporated (if you don’t mix on low, you’re going to be covered in flour…). Add flour, a little at a time until the dough isn’t sticky and the sides of the bowl seem clean.
- Put the dough into another, non metal bowl and allow to rise for an hour or until it doubles in size. In a small bowl, combine the brown sugar, cinnamon and cornstarch. Butter a baking dish. The original recipe says an 11×15 inch glass dish, but I used an aluminium one.
- When your dough has doubled in size, flour a clean work surface and start rolling out the dough. It should only be a quarter of an inch thick, or so. Spread your softened butter on the entire dough. Leaving about an inch of space on one side of your dough square, sprinkle on the cinnamon and brown sugar filling, pressing it into the dough and butter to ensure it will stay inside of the roll.
- Start rolling the dough from the opposite side of the square (from where you left your one extra inch, and tightly roll your cinnamon rolls). When you come to the last empty inch, lightly brush it with warm water and stick the end on.
- Cut the ends of the dough roll off, and start measuring/cutting one and a half inch segments. Stand this in a buttered baking dish and allow to rise for another hour.
- When they have risen again, preheat your oven to 350, and allow to bake for fifteen or so minutes.
- While those are baking you can start working on your frosting. In a bowl cream together the butter, and cream cheese. Add the vanilla extract and lemon juice, and continue to mix. A little at a time start incorporating the powdered sugar. Allow to mix for another few minutes, until the icing turns white.
- Right when your cinnamon rolls come out, cover them with icing and ENJOY!
This was the perfect dessert for the Super Bowl! Every really liked them, and couldn’t compliment them enough! They make the entire house smell delicious!!