Heat 1/2 cup water to 110 degrees.
Add 1/2 teaspoon sugar.
2 packages (1/4 ounce each) dried yeast. Mix until dissolved.
After about 8 minutes the yeast will look like this. Go ahead and throw it into a mixer fitted with a dough hook.
Measure your milk and buttermilk. At this point you can either bring to room temperature or do what I did for lack of time and place it in a sauce pan for a minute just to take the edge off. Make sure it is not hotter the 110 degrees when adding it to the yeast.
Place yeast, buttermilk/milk, sugar, brown sugar, vanilla and eggs in the bowl and mix on 2 until well blended.
Throw in flour and salt.
Mix on speed 2 until dough looks like this. Now crank that baby up to 4.
Mix for about 5 minutes until dough is smooth and elastic. Hence the picture. If more flour is needed now would be the time to add slowly until dough is smooth yet soft and pulls away from the side of the bowl. My dough required 5 1/2 cups flour this time, but it will depend on humidity and the flour as to how much you'll need.
While kneading on 4 add the butter 1 tablespoon at a time, trying to evenly distribute around the dough and in the middle.
See all the little pats of luscious butter.. Those are going to make a tender roll when we are all done.
It will look like this just keep kneading. It will take up to 8 minute to have a nice smooth dough again. Do not panic!
Finished dough. Cover and allow to rise for 2 hours in a nice warm place. When dough has doubled in size punch down and divide in 2.
I rolled my dough on a large cutting board and required no extra flour. But if sticking go ahead and add a light dusting. Roll to a 12 x 12 square.
Plop the 2 1/2 ounce of cream cheese and 1 tablespoon of softened butter onto the dough and spread evenly all the way to the edge.
This step makes nice little small pockets like when making a danish pastry dough.
Fold into 3rds.
Now another set of thirds going the other direction. Repeat with other half of dough.
Time to make the filling. In bowl or mixer add sugar, brown sugar, cinnamon, salt, vanilla, butter and honey.
If you have a husband or a child laborer as we do in our house this is a good time to put them to use.
Add raisins and nuts, mix well.
This is what you will have an ooey gooey mixture. Easiest to spread with your hand. Yes cinnamon rolls are a dirty job but so worth it!
Roll your cream cheese filled dough into a 12" x 18" rectangle. Slather with half of filling mixture. Spreading to 1/2" of the edge.
Press your hand on top of the raisins and nuts to help ad hear.
Now it's time to get rolling. Roll the long way tightly, pressing and tucking, as to have a long roll and not a short roll.
Pinch seam tightly and roll seam side down.
Now if you still have an 18" long roll you will cut it every 2" for a finish product of 9 rolls per log. Repeat with remaining dough the steps above.
I am not particular about the ends. If it taste good why waste is our family motto. But if you are feel free to trim your ends for a more finished roll.
Place into a greased pan or rimmed cookie sheet. I used a rimmed cookie sheet and a 8 x 8 glass pan. Cover and slip into the refrigerator for morning.
Next Morning: Remove rolls from refrigerator and allow to sit out while preheating the oven to 375 degrees.
Mean while place butter, cream cheese and vanilla for frosting into a mixer fitted with a whisk attachment.
Beat on 4 until light and well blended.
Add sifted powdered sugar and continue to beat.
Slowly add buttermilk to mixture and continue to beat until smooth and drizzably. It may not be a word but it works for me!
My middle son had spent the night at a friends house and came home early to make sure his Dad didn't eat all the cinnamon rolls. He knows him too well! His dog spazzed out and had to sniff him all over to make sure it was him. Hence no tongue just his nose to the mouth wondering what he might have before coming home. They are always together so spazzo wasn't sure how to react in his masters absents.
Oh yes it is him and oh how I missed him! I think I'm off to finally sleep, I received my morning affection.
OK back to cinnamon rolls. Plop cinnamon rolls into the oven and bake for 30- 35 minutes until the center comes out clean. Drizzle with cream cheese icing and allow to cool for 10 minutes.
- 2 (1/4 ounce) packages Active Dry Yeast
- 1/2 cup water, warmed to 110 degrees
- 1/2 cup plus 1/2 teaspoon Sugar
- 4 tablespoon Brown Sugar
- 1/2 cup Buttermilk, luke warm
- 1/2 cup Milk, luke warm
- 2 teaspoons real vanilla extract
- 2 whole Eggs
- 3 Egg Yolks
- 5 1/4- 5 3/4 cups Flour
- 1 teaspoon Salt
- 14 tablespoons Butter, at room temperature
- 5 ounces Cream Cheese, room temperature
- 2 tablespoons Butter, room temperature
___Ooey Gooey Filling___
- 6 tablespoons Butter, Softened
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 teaspoon Real Vanilla Extract
- 3 heaping tablespoon Honey, ( I used raw)
- 2 tablespoons Cinnamon
- 1/2 teaspoon Salt
- 1 cup Walnuts, optional
- 3/4 cup Raisins, optional
___Cream Cheese Drizzle___
- 2 tablespoons Butter, softened
- 3 ounces Cream Cheese, softened
- 1 1/4 cup Confectioners Sugar, sifted
- 1 teaspoon Real Vanilla Extract
- 1/3 cup Buttermilk
Bake Time: 30-35 minutes
Makes:18 Large Cinnamon Rolls
To make the dough take water, 1/2 teaspoon sugar and yeast. Mix and allow to sit until bubbly, around 8 minutes. Place in to mixer fitted with a dough hook. Add sugars, buttermilk, milk, vanilla and egg. Mix until combined. Add 5 1/4 cups flour and salt. Mix on 2 or low (not mix or you'll ruin the motor) until starting to combine. When ingredients are combined well enough to avoid flour flying everywhere turn to 4 or medium and knead for about 5 minutes until smooth and elastic. It will still be soft but not sticky. Add more flour at this point if needed to make a soft, smooth, elastic dough. Continue kneading at speed 4 or medium while adding butter 1 tablespoon at a time evenly distributing the butter around the edges and in the middle of dough. It will be gooey do not panic continue to knead for up to 8 minutes, dough will become soft and smooth again. Place into a large greased bowl. Cover and let rise for 2 hours or until doubled in size.
When dough has doubled in size punch down and divide into 2 equal half's. Roll each half of dough to a 12" x 12" square using flour as needed to keep dough from sticking to the surface. Spread 2 1/2 ounces of cream cheese and 1 tablespoon of butter over each square. Fold each square into thirds in both directions. Allow to rest while making filling.
For the filling, mix all ingredients together, by hand or in a mixer fitted with paddle attachment.
Now take one square and place seem side down. Roll into a 12" x 18" rectangle. Take half of filling and smear all over the dough leaving 1/2" space around the longest edge farthest from you. Press nuts and raisins into dough to help ad hear. Starting with edge closest to you roll dough into a tight roll, pressing and tucking as needed. Roll should be 18" long. Pinch long seam closed with fingers. Roll seam side down and cut in 2" intervals. Repeat with remaining square. Place into a greased pan 12" x 17" pan plus a greased 8 x8 pan. Cover with plastic wrap and refrigerate until the following day.
Remove rolls from the refrigerator, allow rolls to come to room temperature for about 30 minutes.
While cinnamon rolls bake make cream cheese drizzle. Place butter, cream cheese and vanilla into mixer bowl fitter with whisk attachment. Beat until smooth and creamy. Add sifted confectioners sugar and buttermilk. Beat until smooth.
Preheat oven to 375 degrees. Bake rolls for 30-35 minutes until knife inserted in center comes out clean. Drizzle with a spoon cream cheese icing over the top of the hot cinnamon rolls. Allow to cool for 10 minutes before enjoying.