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1
In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar. Add the egg and mix until smooth. Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add the flour, yeast and buttermilk. Mix on low speed until the dough comes together into a ball and clears the sides of the bowl.
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2
Knead for 10-12 minutes (12-15 if kneading by hand) until the dough is smooth and silky, a bit tacky but not sticky at all. If it's very sticky, add a bit more flour, a tablespoon at a time. If it's very dry and not coming together add a bit more buttermilk, a tablespoon at a time. Move the dough to a large, lightly oiled bowl and cover it with plastic wrap. Allow it to rise for about 2 hours until it doubles in size.
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3
In a small bowl, mix together the brown sugar and cinnamon and set aside.
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4
Punch down the risen dough and turn it out onto a lightly oiled counter. Roll it out to about 1/2 inch thick in a rectangle that's about 12 by 14 inches. With a rubber spatula, spread the softened butter over the dough, leaving 1/4 inch space around the edges. Spread the brown sugar and cinnamon mixture evenly over the butter. Sprinkle raisins over the sugar if using.
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5
Starting from one long side, roll the dough up into a log, keeping it even as you roll. Pinch the seam closed with your fingers and lay the log seam side down on the counter. Using a serrated knife, slice the log into 12 even pieces. Place the cinnamon buns in a 9x13 inch pan and cover tightly with plastic wrap.
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6
At this point, you can either refrigerate the buns for up to 2 days, pulling them out 3-4 hours before baking to let them proof, or let them proof (rise) at room temperature immediately for about 90 minutes, or until the the buns have doubled in size.
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7
Preheat the oven to 350 F with a rack in the middle of the oven. Bake for 25-30 minutes or until they are golden brown.
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8
While the buns are baking, make the cream cheese frosting. With an electric mixer (or a stand mixer) whip the butter and cream cheese until combined. Mix in the vanilla. Then add the powdered sugar in 3 additions, mixing well after each addition. Whip the frosting until light and fluffy. Set aside, covered tightly with plastic wrap.
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9
When the cinnamon buns are finished baking, allow to cool in the pan for 5-10 minutes, then spread the top of them with the cream cheese frosting. Serve warm. Keep any leftovers in a sealed container in the refrigerator. They reheat well in the microwave.
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10
Source: Adapted from the book The Bread Baker's Apprentice by Peter Reinhart.
