- Average
- Average budget
Ingredients
- FOR THE DOUGH
- 3/4 cup warm water
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar
- 1 tsp salt
- 1/4 cup buttermilk at room temperature
- 1 egg
- 1/3 cup canola oil
- 4 1/2-5 cups all purpose flour
- FOR THE FILLING
- 1/2 cup softened butter
- 1 1/4 cup packed light brown sugar
- 2 1/2 T ground cinnamon
- 2 T cornstarch
- FOR THE FROSTING
- 2 oz cream cheese at room temperature
- 1/4 cup softened butter
- 1 tsp vanilla extract
- 1/2 T corn syrup
- 1 tsp lemon juice
- 1 1/4 cups powdered sugar
Preparation
Step 1
in a bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 T of the sugar. Stir and proof for 5 minutes. once mixture looks frothy, pour in remaining sugar and salt. stir on low for 15 to 20 seconds. in a small bowl, measure buttermilk, oil and eggs. whisk ingredients together until egg is completely incorporated. pour into the water. stir together for another 20 seconds. pour 2 cups flour into the mixer and stir on low until incorporated. add 1/4 cup more flour and mix. continue until dough forms a ball. dough should be slightly sticky. Kneed dough in mixer for 5 minutes at medium speed. Remove dough from bowl, grease and replace in mixer bowl. cover with plastic and keep in a warm place until double in size. 1-2 hours.
Step 2
in a medium bowl, stir brown sugar, cinnamon and cornstarch together. set aside. punch down dough. flour a large work area. roll out dough into a 20x30 in rectangle. spread softened butter over dough being sure to leave a 1 in strip untouched on one of the longer sides. dump brown sugar mixture over butter and spread into a thin layer. lightly press sugar into butter. roll dough into a tight log, pinching seams together to seal. cut log into 2 in sections. Place rolls onto a parchment lined baking sheet and cover with plastic wrap to proof 1-2 hours.
Step 3
bake at 350F for 15-20 minutes or until golden brown. while rolls are baking, whip cream cheese and butter together. stir in vanilla, corn syrup and lemon juice. scrape sides and mix again. pour in powdered sugar and slowly stir together. once rolls are done, frost with half of the frosting. let cool for 15-20 minutes then refrost. serve warm.