Cinnamon Rolls

For the sweet dough:
1. Add a pinch of sugar to the warmed buttermilk. Add yeast and allow to proof for 5 minutes until foamy.
2. Whisk together melted butter and eggs.
3. Combine 4 cups of the flour, sugar, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and the egg mixture, and mix until the dough comes together, about 2 minutes.
4. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining 1/4 cup of flour one tablespoon at a time until the dough cleans the side of the bowl but sticks to the bottom.
5. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm draft free place until doubled in size.

For the sweet cinnamon filling:
1. After dough has doubled in size, mix all of the filling ingredients (except the melted butter) together in a small bowl.
2. Turn the dough out onto a lightly floured surface. Roll it out to a 16″ x 12″ rectangle (about the size of a Silpat).
3. Leaving a 3/4″ border along the top edge, brush the dough with the melted butter. Sprinkle with the sweet cinnamon filling mixture, and press to adhere it to the dough.
4. Loosen the dough from the counter using a bench scraper, and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down.
5. Slice the cylinder into 12 evenly sized rolls using a serrated knife. Arrange the rolls cut side down in a 13″ x 9″ baking pan. OR, cut 12 squares of parchment paper and press into the bottom of the muffin tin, then add the rolls on top of the parchment paper.
6. Cover and let rise until doubled in size, 1 to 1 1/2 hours. (If making ahead of time, forgo the second rise and place the rolls in the fridge. Allow for second rise in the morning before baking.)
7. Adjust oven rack to middle position and heat oven to 350°F. Bake 25-30 minutes if baking normal style or 15-20 minutes if baking muffin style.

For the glaze:
1. Allow rolls to cool for at least 5 minutes. (I made my rolls the night before, warmed them up for about 5 minutes in a 350°F oven the morning of, and then iced them.)
2. Whisk together the confectioners’ sugar, softened cream cheese, buttermilk (or milk), and vanilla in a medium bowl until smooth.
3. Drizzle with the glaze and serve.