Ingredients
Dough
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 1/4 cup sugar
- 6 Tbsp unsalted butter, melted
- 6 oz buttermilk, room temperature
- 4 cups all-purpose flour, plus additional for dusting
- 2-1/4 tsp. instant dry yeast
- 1-1/4 tsp. kosher salt
- Vegetable oil or cooking spray
Filling
- 1 cup packed light brown sugar
- 1 Tbsp ground cinnamon
- Pinch salt
- 1-1/2 Tbsp unsalted butter
Icing
- 1/4 cup cream cheese, softened
- 3 Tbsp milk
- 1-1/2 cups powdered sugar
Directions
- Using a stand mixer, whisk egg yolks, whole egg, sugar, butter, and buttermilk. Add yeast, salt, and 2 cups of flour and whisk until combined.
- Replace the whisk with a dough hook and add all but 3/4 cup of remaining flour. Knead on low for 5 minutes. Check the consistency of the dough; it should feel soft and moist, but not sticky. Add more flour if needed. Knead on low 5 minutes more or until dough clears the sides of the bowl.
- Knead by hand on a lightly floured work surface for about 30 seconds. Then transfer to a lightly oiled bowl, cover and let sit until doubled in size, about 2 to 2-1/2 hours.
- Combine brown sugar, cinnamon, and salt for the filling and set aside. Butter a 9"x13" glass baking dish.
- On a lightly floured work surface, gently shape the dough into a rectangle and roll to 18"x12". Brush the dough with the melted butter, leaving 1/2-inch border along one of the long edges. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the same edge; gently press the filling into the dough.
- Beginning with the long edge opposite of the border, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 12 equal rolls, about 1-1/2" thick. Arrange rolls cut side down in the baking dish; cover with plastic wrap and refrigerate overnight or up to 16 hours.
- Remove rolls from refrigerator and place in an oven that is off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let rise until slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven and preheat to 350°.
- Bake rolls on middle rack of oven approximately 30 minutes or until golden brown and internal temperature reaches 190°.
- Remove from oven and cool slightly. Meanwhile, whisk cream cheese in stand mixer until creamy. Add milk and combine. Sift in powdered sugar and whisk until smooth. Spread over rolls and serve immediately.
