Cinnamon Rolls with Cream Cheese Icing
Makes 12 cinnamon rolls

Fill your home with the smell of freshly baked cinnamon rolls this weekend! Deliciously warm and sweet cinnamon and sugar are nestled throughout the swirling, buttermilk dough. Topped with a decadent maple cream cheese frosting...this recipe is irresistible.

Dough Ingredients:
1/4 cup warm water (110-115°F)
1 packet (2-1/4 teaspoons) active dry yeast
2 cups buttermilk
1 1/2 teaspoons baking soda
1/2 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla
8 tablespoons unsalted butter, melted and slightly cooled
6 1/2 cups all-purpose flour
1 1/2 teaspoons Kosher salt
Vegetable oil for greasing bowl
1/2 cup heavy cream (for the milk bath)

Filling Ingredients:
1 1/2 tablespoons cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup light brown sugar
1/2 cup unsalted butter, melted 

Maple Cream Cheese Frosting Ingredients:
6 oz cream cheese, room temperature
2 tablespoons butter, room temperature
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon Kosher salt 
1 1/4 cups powdered sugar

Directions:
1. In the bowl of a stand mixer with the paddle attachment attachment, pour in the warm water and sprinkle the top with the yeast granules. Allow the yeast to dissolve and bloom without stirring or disturbing the bowl.
2. In a microwave safe bowl, heat the buttermilk in 15 second intervals (do not scorch the buttermilk) until warm and stir in the baking soda. Add the buttermilk mixture to the yeast and water mixture.
3. In a separate bowl, stir together the sugar, eggs, vanilla, and melted butter. Slowly add this mix to the stand mixer.
4. In a large bowl, combine the flour and Kosher salt, and on low speed, gradually add the dry ingredients to the wet ingredients until a shaggy dough forms. Scrape down the sides of the bowl as needed. Switch to the dough hook attachment and knead on the mixer's low setting for 5 minutes. It should be soft and sticky.
5. Remove the dough from the mixing bowl and form into a ball using your hands. Place the dough in a well-oiled large bowl and and cover with plastic. Allow the dough to rise until doubled in size, about 1-1.5 hours depending on ambient temperature.
6. After the dough’s first, full rise, punch down the dough in the bowl. Gather the dough together and with a couple quick kneading motions, reform a compact dough ball. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours, overnight, or up to 48 hours. This refrigeration step allows the yeast fermentation to continue and flavors to deepen. As well, chilled dough is much easier to handle. (It also allows for a quick, do-ahead preparation of the dough and baking at a later time).
7. An hour prior to serving, remove the dough from the refrigerator and knead a few times to eliminate any air bubbles. Dust the working surface with a small amount of flour to keep the dough from sticking. Press, stretch, and roll the dough into a large rectangle, approximately 16” x 20”
8. I frame! I think you should keep it as is and ai love it there~ed butter over the dough and sprinkle with the cinnamon sugar mix, leaving a 1" margin free of butter, then gently rub and press the mixture into the dough to make sure it is evenly distributed.
9. Tightly roll the dough to make a 20" log. Place rolled dough seam-side down.
10. Cut 12 even pieces and arrange in a lightly greased 9"x13" baking dish. Cover with plastic wrap.
11. Allow the rolls to rise for about 40 minutes. Meanwhile, preheat the oven to 350°F. Once dough has risen, remove the plastic wrap and evenly drizzle the 1/2 cup heavy cream over the rolls. Bake the rolls for 35-40 minutes or until nicely golden brown and the internal temperature of the bread reaches 180°F. Cool on a wire rack.
12. While the cinnamon rolls cook, in a stand mixer with the paddle attachment, combine the cream cheese and butter and mix until smooth. Add the maple syrup, vanilla, and salt and mix until incorporated. Slowly add the powdered sugar until completely combined. 
13. Remove the cinnamon rolls from the oven, let cool slightly, then spread the cream cheese frosting over the rolls. Enjoy, ideally, while cinnamon rolls are still slightly warm.