Cinnamon Rolls (As Good As Chicago's Ann Sather's)

Everyone compares their cinnamon roll recipe to Cinnabon.  In Chicago we have a restaurant called Ann Sather's which makes, by far, the best cinnamon roll I have ever had.  Since I love to bake and I find making something with yeast to be extremely satisfying, I decided to make these recently.  They turned out perfect!

Roll Dough

1/4 cup warm water (110-120 degrees)
1 Tablespoon active dry yeast
3/4 cup buttermilk, at room temperature
2 large eggs, at room temperature
1/2 cup + 1/2 teaspoon granulated sugar, divided
1 teaspoon salt
1/2 teaspoon pure vanilla extract
6 Tablespoons unsalted butter, diced into 1 Tablespoon pieces and melted
3 1/2 - 4 cups bread flour (I used King Arthur)

Cinnamon Filling

6 Tablespoons unsalted butter, well softened
1 cup packed light brown sugar
2 Tablespoons Saigon Cinnamon (I buy mine at The Spice House)

Cream Cheese Icing

1/4 cup unsalted butter, softened
3 ounces cream cheese, softened
1/2 teaspoon pure vanilla extract
1 1/2 cups powdered sugar

Instructions:

Pour water in a owl of an electric stand mixer, pour in yeast and 1/2 teaspoon sugar and whisk well.  Let rest 5 - 10 minutes to proof (if it doesn't puff up your water was either too hot or the yeast is bad and the rolls won't rise).

Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tablespoons melted butter.  Fit mixture with whisk attachment and blend mixture until combined.

Pour in 2 1/2 cups of the flour and mix until well combined.  Switch to a hook attachment then add another 1 cup flour.  Knead mixture until combined.

Continue to knead on moderately low speed about 5-6 minutes while adding a little more flour as needed to reach a soft and moist dough.  (Dough shouldn't stick to the sides of the bowl but does stick to the bottom).  I used 3 3/4 cups flour.  

Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.

Butter a rimmed 15 x 10 jelly roll pan then line with parchment paper.  Butter parchment, then set aside.

Punch dough down.  Dust a working surface lightly with flour and turn dough out onto surface.  Sprinkle top of dough with a little flour then roll dough out into a 20 x 18 rectangle.

Spread 6 Tablespoons butter evenly over entire surface (just use your hands).  In a small mixing bowl whisk together brown sugar and cinnamon.  Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2 inch border uncovered along all edges).

Beginning on the 18 inch side, tightly roll dough into a cylinder.  Pinch the seam to seal (brushing a little lightly beaten egg white helps, if needed.

Cut into 12 equal portions using a large sharp knife (they should be 1 1/2 inch each).  Arrange rolls, spacing evenly apart on prepared baking sheet.

Cover with plastic wrap (leave plastic a little loose but be sure it fully encloses to keep air out.  

Let rise in a warm place until doubled in volume, about 1 1/2 hours.  

Preheat oven to 375 degrees.  Bake rolls about 18-22 minutes.

While rolls are baking, in a medium bowl using an electric mixer, whip together butter and cream cheese until smooth.  Add in powdered sugar and whip until light and fluffy.  

Spread icing over hot cinnamon rolls and serve.  

adapted from cookingclassy.com