Buttermilk Cinnamon Rolls with Caramel Icing

I made these a few weeks ago for a special breakfast.  My daughter loves cinnamon rolls but I only bake them once or twice a year, lol.  Luckily I bought a fresh jar of yeast right before this craziness started, and my local store still had flour regularly until a few days ago.  I'm sorry for those who can't get these things right now. (I can't find any more yeast to buy now, though... hope there is more when I need it!)

Anyway.... these cinnamon rolls were so good! I took a recipe from Mel's Kitchen Cafe for the rolls themselves and used my own caramel icing.  I loved this combo.  The buttermilk cinnamon rolls were so fluffy and tender.  I think I'll use this as my base for cinnamon rolls from now on and just change up the icing.

Buttermilk Cinnamon Rolls with Caramel Icing
adapted from Mel's Kitchen Cafe and Here

ROLLS:

3/4 cup buttermilk, warm (try pouring the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
1/4 cup (1 3/4 ounces) sugar
1 tablespoon regular* or instant yeast
1 1/4 teaspoons salt
3 1/2 to 4 1/2 cups flour

FILLING:
1/4 cup (1/2 stick) butter, softened to room temperature
1 cup brown sugar
2 teaspoons cinnamon

Caramel Icing:
1/2 cup butter
1/2  cup brown sugar
1/2 tsp salt
1/3 cup heavy whipping cream (can just use milk, too)
2 tsp vanilla
1 1/3 cups powdered sugar

1.  For the dough, add the warmed buttermilk and butter to a stand mixer fitted with the dough hook (or you can use a large bowl and mix with a wooden spoon). With the mixer running, add the eggs, sugar, yeast, salt and 1 cup of the flour. *If using regular (non-instant) yeast, proof in a bowl first with warm buttermilk and a pinch of sugar- then continue on. 

2.  Continue adding flour, just until the dough pulls away from the sides of the bowl. It should be very soft but not so sticky that it leaves a ton of residue on your fingers. Let it knead for just 1-2 minutes until it has come together in a soft, tacky ball.

3.  Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 1/2 hours, depending on the warmth of your kitchen (you can speed up the rising by placing the covered bowl of dough in a very lightly warmed oven).

4.  Meanwhile, lightly grease a 9X13-inch baking dish   In a small bowl, mix the brown sugar and cinnamon together. Set aside.

5.  When the dough is ready, turn it out onto a lightly greased counter and press it into a 16 by 12-inch rectangle.  Gently spread the softened butter over the rectangle, using an offset spatula or rubber spatula or just your fingers.

6.  Sprinkle on the brown sugar mixture, leaving a 1/2-inch border along the top and bottom edges. Lightly use the palms of your hands to press the brown sugar mixture into the butter, adhering it to the dough.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Gently stretch the log to be 15- or so inches in length with an even diameter all the way throughout and pat the ends to even them up.

7.  Using a serrated knife, (or a piece of thread or floss) slice the log into 12 evenly sized rolls (or more if you like your rolls thinner). Arrange the rolls cut side down on the prepared baking pan and cover with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours; it's really important to let them rise well or else they won't be light and fluffy after they've baked. (You can put them in the fridge overnight here.... works out perfectly.  Just remove from the fridge while the oven preheats in the morning.)

8.  Bake at 350 degrees for 22-25 minutes, until the rolls are very lightly golden on top and cooked through but not overly browned.

9.  While rolls are baking, prepare the caramel icing: Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream or milk and stir to combine. Remove from heat and add vanilla. Whisk in the powdered sugar until nice and smooth. (I always have lumps in my icing because I'm too lazy to sift the powdered sugar.... but you can if you want.)

7. Remove rolls from oven and pour on icing immediately, or let them cool a few minutes and then pour on. Let cool slightly and serve.

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