Worlds Greatest Cinnamon Rolls

To make the dough take water, 1/2 teaspoon sugar and yeast, mix it together and allow to sit until bubbly. This will take around 8 minutes. Place the mixture into a mixer fitted with a dough hook. Add sugars, buttermilk, milk, vanilla and eggs. Mix until combined.

Add 5 1/4 cups flour and salt. Mix on 2 or low (not too fast or you’ll ruin the motor) until starting to combine. When ingredients are combined well enough to avoid flour flying everywhere turn to 4 or medium and knead for about 5 minutes until dough is smooth and elastic. It will still be soft but not sticky. Add more flour at this point if needed to make a soft, smooth, elastic dough. Continue kneading at speed 4 or medium while adding butter 1 tablespoon at a time, evenly distributing the butter around the edges and in the middle of dough. It will be gooey but do not panic. Continue to knead for up to 8 minutes. Dough will become soft and smooth again. Place into a large greased bowl. Cover and let rise for 2 hours or until doubled in size.

When dough has doubled in size punch it down and divide into 2 equal halves. Roll each half of dough into a 12″ x 12″ square using flour as needed to keep dough from sticking to the surface. Spread 2 1/2 ounces of cream cheese and 1 tablespoon of butter over each square. Fold each square into thirds. Then fold the resulting rectangle into thirds again. Allow to rest while making filling.

For the filling, mix all ingredients together, by hand or in a mixer fitted with paddle attachment.

Now take one of your cream cheese filled squares and place it seam side down on your work surface. Roll it into a 12″ x 18″ rectangle. Take half of the filling and smear it all over the dough leaving 1/2″ space around the longest edge farthest from you. Press nuts and raisins into dough to help it adhere. Starting with the edge closest to you roll dough into a tight roll, pressing and tucking as needed. Roll should be 18″ long. Pinch the long seam closed with your fingers. Roll seam side down and cut in 2″ slices.

Repeat the process with the remaining cream cheese filled square.

Place the slices into a greased pan 12″ x 17″ pan plus a greased 8×8 pan. Cover with plastic wrap and refrigerate until the following day.

Remove rolls from the refrigerator, allow rolls to come to room temperature for about 30 minutes.

Preheat oven to 375 degrees F. Bake rolls for 30-35 minutes until a knife inserted in center comes out clean.

While cinnamon rolls bake make the cream cheese drizzle. Place butter, cream cheese and vanilla into a mixer bowl fitted with whisk attachment. Beat until smooth and creamy. Add sifted confectioners sugar and buttermilk. Beat until smooth.

Using a spoon, drizzle the cream cheese icing over the top of the hot cinnamon rolls. Allow to cool for 10 minutes before enjoying.