INGREDIENTS:
Dough
2 1/2 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 1/4 cups bread flour) + extra flour if needed, see directions
1 cup buttermilk, warmed to manufacturer’s directions, see directions
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
2 tablespoons canola or vegetable oil
2 tablespoons granulated sugar
1/4 teaspoon salt, optional and to taste
Filling
1/2 cup unsalted butter (1 stick), very soft
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
3 tablespoons cinnamon
Frosting
4 ounces cream cheese, very soft (light cream cheese may be substituted, but it’s runnier and you may want to skip the cream)
about 2 cups confectioners’ sugar
about 2 to 3 tablespoons cream, half-and-half, or milk (eggnog, maple syrup, orange juice, Baileys, or Kahlua may be substituted if desired)
Here is how to prepare it:
Instructions Next Page
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