Ingredients
Roll Dough
1/4 cup (60ml) warm water, 110 – 120 degrees
1 Tbsp active dry yeast
3/4 cup (180ml) buttermilk, at room temperature*
2 large eggs, at room temperature**
1/2 cup (100g) + 1/2 tsp granulated sugar, divided
1 tsp salt
1/2 tsp vanilla extract
6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces and melted
3 1/2 – 4 cups (17.5 oz – 20 oz) bread flour (I recommend King Arthur)
Cinnamon Filling
6 Tbsp (85g) unsalted butter, well softened
1 cup (210g) packed light brown sugar
2 Tbsp (13g) Saigon cinnamon
Cream Cheese Icing
1/4 cup (56g) unsalted butter, softened
3 oz. cream cheese, softened
1/2 tsp vanilla extract
1 1/2 cups (190g) powdered sugar
Cinnamon Rolls
