INGREDIENTS
For the dough
150 grams of water
470 grams all-purpose flour, plus more as needed
165 grams buttermilk, cold
2 large eggs, at room temperature
2 tsp kosher salt
50 grams granulated sugar
1 packet (2 1/2 tsp) dry instant yeast
70 grams unsalted butter, cubed and at room temperature
neutral oil (such as vegetable oil, canola oil, or grapeseed oil), for greasing
For the cinnamon sugar
50 grams granulated sugar
50 grams light brown sugar
1 1/2 tbsp ground cinnamon
1/4 tsp kosher salt
60 grams unsalted butter, at room temperature
35 grams unsalted butter, melted
For the cream cheese frosting (makes 2 cups)
115 grams cream cheese, at room temperature
80 grams unsalted butter, at room temperature
1/2 tsp kosher salt
200 grams powdered sugar, sifted
1 to 2 tbsp heavy cream (or as needed)
DIRECTIONS
Make the dough. Combine the water and thirty grams of the flour in a small saucepan. Whisk to thoroughly combine. Cook over medium-low heat until very thick, bubbling, and the temperature reaches 175 degrees, four to five minutes. Make sure to whisk the paste constantly to avoid clumping and burning. Transfer the flour paste to a stand mixer fitted with the whisk attachment. Add the buttermilk and mix on low speed until homogenous paste forms, one to two minutes. Add the eggs and salt to the now lukewarm paste and mix until combined, about thirty seconds. Add the remaining four hundred forty grams flour, the granulated sugar, and yeast to the bowl. Switch to the dough hook attachment and mix on medium-low speed until combined. one to two minutes. Knead on medium speed until the dough is smooth but very sticky, two to three minutes. Scrape down the sides of the bowl and the dough hook, then add the butter a few chunks at a time and mix on medium-high speed until all of the butter is well incorporated and the dough is no longer sticking to the sides of the bowl five to seven minutes. If the dough is still very sticky, add more flour as needed to achieve a smooth dough which clears the sides of the mixing bowl. Generously oil a large bowl, the with lightly oiled hands. shape the dough into a taut ball, place in a bowl, and cover with a clean damp kitchen towel or plastic wrap, and let rise until doubled in size, sixty to ninety minutes. Meanwhile, make the cinnamon sugar. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and salt. Whisk to combine, then set aside. Lightly oil the bottom and sides of a nine by thirteen inch baking dish. Line with parchment paper, leaving two inches overhang on the longer sides. The parchment paper will make it easier to remove the rolls after baking. Lightly oil your work surface and rolling pin, then turn out the dough. Knead for fifteen seconds to de-gas the dough then roll out to a twelve by twenty inch rectangle about one third to one half inch thick. Spread the room temperature butter onto the dough, then generously sprinkle with the cinnamon sugar. Roll the dough into a log, starting with the twenty inch side closer to you. Place the dough seam-side down and trim off about three fourths of an inch from each end, then slice the rest into twelves equal slices using a large knife. Add the cinnamon rolls, cut-sides up, to the prepared baking dish, spacing about a half and inch apart. Cover the dish with a damp clean kitchen towel or plastic wrap. Let the rolls proof until visibly puffed and just starting to touch each other, forty five minutes to an hour. Toward the end of the proofing time, preheat the oven to three hundred seventy five degrees. Uncover the dish and brush the tops of the rolls with the melted butter. Bake for twenty five to thirty minutes, until golden brown and the internal temperature reached one hundred ninety five to two hundred degrees. Remove the rolls form the oven and let cool in the baking dish for ten minutes. In a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, and salt. Mix well until combined, one to two minutes. Add the powdered sugar and mix on-medium-low speed until well-combined, one to two minutes. If the frosting becomes too thick, thin it out with the heavy cream. Set aside at room temperature for up to four hours until ready to use. Using the parchment paper overhangs, remove the rolls as a whole from the baking dish. Frost the cinnamon rolls immediately with the Cream Cheese Frosting.
