Gooey Buttermilk Cinnamon Rolls with Cream Cheese Frosting

Recipe:

Ingredients

• 4 1/2 tsp active dry yeast

• 1/2 cup warm water

• 1 1/2 cup buttermilk, lukewarm

• 1/2 tsp baking soda

• 2 tbsp granulated sugar

• 1/4 cup vegetable oil

• 1 large egg, room temperature

• 1 tsp vanilla bean paste

• 5 cup all-purpose flour

• 1 tsp fine sea salt

• 1 cup unsalted butter, very soft (for filling)

• 2 cup packed brown sugar

• 3 tbsp ground cinnamon

• 1/2 tsp fine sea salt (for filling)

• 1 tsp vanilla bean paste (for filling)

• 3/4 cup heavy cream

• 2 tbsp unsalted butter, melted (for pan)

Steps

1. Sprinkle dry yeast over warm water in a small bowl or measuring cup. Let sit until foamy, about 5-10 minutes.

2. In the bowl of a stand mixer, whisk together lukewarm buttermilk, baking soda — it will foam up slightly.

3. Whisk in the bloomed yeast mixture, granulated

sugar, vegetable oil, egg, and vanilla bean paste until combined.

4. Add fine sea salt and 4 cups of the 5 cup all-purpose flour. Mix with the dough hook on low until a shaggy dough forms. Add more flour, a few tablespoons at a time, until the dough pulls away from the sides of the bowl.

5. Increase to medium speed and knead for 6-8 minutes until smooth, soft, and slightly tacky but not sticky.

6. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours.

7. In a bowl for filling, mash together softened butter, brown sugar, cinnamon, 1/2 tsp fine sea salt , and vanilla bean paste, with a spatula or fork until it forms a smooth, spreadable paste.

8. Brush the bottom of the baking pan with 2 tbsp unsalted butter. Scoop off about a third of the cinnamon butter paste and dot it evenly over the buttered pan bottom, spreading gently.

9. Punch down the dough and roll out into a large rectangle.

10. Spread the remaining cinnamon butter paste evenly over the dough, all the way to the edges. I also added a little bit of cinnamon sugar dust on top.

11. Using a pizza cutter, slice the dough into wide strips, about 3-4 inches each, along the long side of the rectangle.

12. Roll each strip up individually into a tight spiral and place cut-side down into the prepared pan, on top of the paste layer, leaving a little room between each for expansion.

13. Slowly pour 3/4 cup heavy cream evenly over the shaped rolls, letting it pool into the gaps between them.

14. Cover loosely and let rolls rise until puffy, about 30-45 minutes.

15. Preheat oven to 350°F. Bake rolls uncovered for 25-30 minutes, since the larger rolls need a bit more time — until golden brown on top and the center rolls spring back when lightly pressed.

16. Let the rolls cool in the pan for 5-10 minutes so the caramelized bottom sets slightly before serving.

Frosting:

8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 1/2 cup powdered sugar

• 1 tsp vanilla bean paste

• 1/8 tsp fine sea salt

• 2 tbsp heavy cream or milk (to thin, as needed)

Steps

1. Beat softened cream cheese and softened unsalted butter together in a bowl until smooth and no lumps remain, about 2 minutes.

2. Add powdered sugar, vanilla bean paste. Beat until smooth and fluffy.

3. Add heavy cream or milk (to thin, as needed) a little at a time, beating until you reach your desired consistency — thicker for spreading, thinner for a pourable glaze.

4. Spread or drizzle over the warm rolls right before serving.