I love cinnamon rolls. I love when we go to some fancy brunch place and they have cinnamon rolls on the menu even better if they are the huge ones! Anyways, I was craving cinnamon rolls one morning and decided to make these. They were amazing, did not disappoint one single bit. This recipe is from Averie Cooks.
2 1/2 cups all-purpose flour plus extra flour if needed
1 cup buttermilk
2 1/4 tsp instant dry yeast
2 tbsp canola
2 tbsp granulated sugar
1/4 tsp salt
1/2 cup unsalted butter (softened)
1/3 cup granulated sugar
1/3 cup light brown sugar (packed)
3 tbsp cinnamon
4 ounces cream cheese (softened)
1 1/2 to 3 cups confectioners' sugar
2-3 tbsp of cream, half and half or milk
Heat oven to 350. Grease a 9x13 dish. Fit a stand mixer with the dough hook attachment. Warm the buttermilk using the directions on the package. Mix together all of the ingredients for the dough and let them mix for 7-8 minutes until the dough is a soft, smooth ball. If the dough is still sticky add a small amounts of flour and mix until it is smooth. Flour your (clean!!!) counter top and lay the dough on the counter. Roll the dough out until it is about the size of the pan. In a small bowl combine the sugar, brown sugar and cinnamon for the filling. Spread the butter out over the dough leaving a small amount unbuttered on the edges. Sprinkle with the cinnamon mixture and slightly press it into the dough. Tightly roll up the dough and seal the edges gently. Carefully slice into 1 inch cinnamon rolls either using unflavored dental floss or a serrated knife letting the knife do the work and not pressing to hard. Place the cinnamon rolls in the pan. Bake for 20-22 minutes. Place all of the frosting ingredients into a medium mixing bowl and beat together with an electric mixer until it is smooth and fluffy. Remove the cinnamon rolls from the oven and let cool for 5-10 minutes before topping with the frosting.