Ingredients

• Dough
  • 4 0z buttermilk, warmed
  • 4 oz whole milk, warmed
  • 2 large eggs at room temperature
  • 100 g granulated sugar
  • 2.67 oz salted butter, softened
  • 1 tsp salt
  • 520 g bread flour
  • Optional: 4 oz heavy cream at room temperature
• Filling
  • 113 g salted butter (1 stick), softened
  • 210 g brown sugar
  • 2.5 tbsp cinnamon
  • 1/8 tsp of nutmeg or allspice (optional)

Directions

1. Activate the yeast: Combine buttermilk and whole milk and warm to around 110ºF. Add to stand mixer or large bowl and sprinkle in 1 packet of instant dry yeast.
2. Combine ingredients:
   • Add eggs, granulated sugar, and salted butter to the bowl. Mix until just combined.
   • Add salt and bread flour
3. Knead the dough: Attach dough hook attachment and knead until the dough is smooth, elastic, pulls away from the bowl, and passes the windowpane test (about 5-8 min)
4. First rise: Shape the dough into a ball and add to a large, lightly greased bowl. Cover with plastic wrap or a clean towel and let sit in a warm spot to rise (30-60 min)
5. Make the filling: Combine salted butter, cinnamon, brown sugar, and nutmeg/allspice if using to a medium bowl and stirl
6. Shape rolls:
   • Lightly flour a flat, clean work surface and use a floured rolling pin to roll the dough into a large rectangle (about 24″ x 12″)
   • Spread cinnamon sugar filling over the surface of the dough and shape into 9-12 rolls by rolling into a tight log and cutting or cuting into long strips and rolling each roll individually
7. Preheat the oven to 375ºF
8. Second rise: Add shaped rolls into a lightly greased 8 x 8 or 9 x 13 metal pan, cover lightly with a towel and let rise for about 30 min while the oven preheats.
9. Bake: Drizzle rolls with heavy cream right before adding to oven and bake for 20-25 min. The rolls should be lightly golden brown and cooked to about 190ºF in the center of the rolls.
10. Frost: Top the baked rolls with the cream cheese frosting of your chose while they are warm.