2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 36

CLASSIC CINNAMON ROLLS

MAKES ABOUT 10

Slathered with a tart buttermilk glaze, these tender

cinnamon rolls are worth waking up for.

DOUGH

¼ cup warm water (105° to 110°)

1 (0.25-ounce) package

active dry yeast

3½ cups all-purpose flour

¼ cup sugar

1½ teaspoons kosher salt

¾ cup whole buttermilk

1 large egg, lightly beaten

1. For dough: In a small bowl, stir together ¼ cup
   warm water and yeast. Let stand until mixture is
   foamy, about 5 minutes.


2. In the bowl of a stand mixer fitted with the paddle
   attachment, combine flour, sugar, and salt. With
   mixer on low speed, add yeast mixture, buttermilk,
   egg, and butter. Increase mixer speed to medium,
   and beat until dough comes together. Switch to the
   dough hook attachment. Beat until dough is smooth
   and elastic, about 7 minutes.


3. Spray a large bowl with cooking spray. Place
   dough in bowl, turning to grease top. Cover and
   let rise in a warm, draft-free place (75°) until doubled
   in size, about 1½ hours.


4. Lightly punch dough down. On a lightly floured
   surface, roll dough into a 14x10-inch rectangle.
   5. For filling: Spread butter onto dough. In a small
   bowl, stir together brown sugar and cinnamon.
   Sprinkle cinnamon sugar over butter; gently press
   into dough. Starting with one long side, roll up
   dough, jelly roll style; pinch seam to seal. Place
   log, seam side down, and cut into 10 rolls.
   6. Spray a 10-inch cast-iron skillet with cooking
   spray. Place rolls in prepared skillet. Cover and
   let rise in a warm, draft-free place (75°) until
   doubled in size, 45 minutes to 1 hour.
   7. Preheat oven to 350°.
   8. Bake until golden brown, 30 to 35 minutes.
   Let cool slightly.
   9. For glaze: In a medium bowl, whisk together
   buttermilk and cream cheese until smooth.
   Add confectioners’ sugar and vanilla; whisk
   until smooth. Spread glaze onto warm rolls.

6 tablespoons unsalted

butter, softened

FILLING

½ cup unsalted butter, softened

¾ cup firmly packed light

brown sugar

2 tablespoons ground

cinnamon

GLAZE

¼ cup whole buttermilk

2 ounces cream cheese,

softened

2¼ cups confectioners’

sugar

1⁄8 teaspoon vanilla

extract