Ingredients

The following ingredients have 4 Servings
  • 1 cup warm water
  • 3/4 cup buttermilk (room temperature )
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter
  • 2 1/2 tablespoons active dry yeast
  • 1/2 tablespoons salt
  • 2 large eggs
  • 5-6 cups bread flour (will vary depending on your climate and altitude)
  • 1 cup brown sugar
  • 1 1/2 tablespoons cinnamon
  • 4 tablespoons unsalted butter (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 4-5 tablespoons milk (more or less, as needed)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 8 tablespoons unsalted butter (softened to room temperature )

Instruction

  • In the bowl of a stand mixer fitted with the dough hook, add the water, buttermilk, sugar, melted butter, and yeast. Mix. Let sit for 10-15 minutes. The yeast will get bubbly. Once the yeast is bubbly add salt, eggs, and flour. (See note #1). Mix for 8-10 minutes. After mixing, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes. 
  • In the meantime, prepare the filling. In a small bowl add the brown sugar, cinnamon, vanilla extract, and almond extract. Stir to combine. 
  • Preheat the oven to 400°F. Place a silat mat on a baking sheet. Roll out dough on a greased countertop. (I lightly spray my counter top with cooking spray... I used Bakers Joy). Roll the dough into a 14"x18" rectangle. Using the back of a spoon, smear the softened butter over the top of the dough. Sprinkle the cinnamon brown sugar filling evenly over the softened butter.
  • Roll the dough up, starting on the longer side, so that then resulting cinnamon roll measures 18" in length. Cut into 12 large rolls.* Place the rolls onto the prepared baking sheet. 3 rolls across, and 4 rolls down. Cover the cinnamon rolls and let the cinnamon rolls rise for 15-30 minutes or until puffed up. Bake for 18-20 minutes or until lightly golden brown on top, and cooked throughout.