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1
Place yeast in large bowl & add warm water & allow to proof for about 5 minutes or until foamy. Next add warmed milk, buttermilk, sugar, butter, 3 1/2 cups flour and salt to proofed yeast. Mix with a kitchen aid or hand mixer on low until combined, then increase speed to high beat for 2 minutes. Add remaining 1 1/2 cups flour and continue to mix about 5-7 minutes, or until dough pulls away from the side of the bowl. Cover bowl with plastic wrap & allow to rise in a warm place for 1 1/2 hours or until dough has doubled in size. Butter 2 9inch square pans.
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2
Once dough has risen, hook your fingers below to allow air bubbles to deflate (this redistributes the yeast cells within the dough, so I read). Scrap onto well floured surface (dough will be very sticky, not to worry it's all good) Divide dough into two & roll each portion onto a 10x16 rectangle. (I didn't whip out my ruler, just eye ball it!) Spread half the butter over the dough, followed by a generous sprinkle of the cinnamon sugar mixture, leaving a small border. Roll up beginning with the short end. Slice each log into six rolls. (use dental floss to cut, super simple! Wrap floss around log and pull) Arrange rolls into prepared pans, cover with a towel & let rise for a hour.
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3
Preheat oven to 350 degrees and bake 25-30 minutes until golden brown & your home smells like cinnamon goodness! Cool rolls in pans for about 10 minutes before frosting.
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4
Frosting:
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5
Add all ingredients to bowl & mix with a kitchen aid or hand mixer until smooth. Refrigerate until rolls are cooled.
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6
5 minutes before using.
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7
*This recipe makes a lot of cinnamon rolls, so I refrigerated one pan of the rolls unbaked. The next morning I brought them to room temperature and baked like normal.
