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Perfect Buttermilk Cinnamon Rolls

Mar 07, 2025

Dough:

7 grams yeast
½ cup (120 grams) buttermilk, room temp
2 eggs
2 yolks (40 grams)
2¾ cups (343 grams) flour
1 cup (225 grams) butter, soft
¼ cup (50 grams) sugar
2 teaspoons (12 grams) salt
Zest of 1 orange

Filling:

½ cup + 2 tablespoons (116 grams) brown sugar
6 tablespoons (84 grams) butter, soft
¼ cup (40 grams) date syrup (or substitute molasses)
¼ cup (40 grams) honey
1 tablespoon (10 grams) cinnamon
½ teaspoon (1 gram) star anise, finely ground
½ teaspoon (2 grams) salt
1 teaspoon (5 grams) orange blossom water

Cream Cheese Icing:

1 (8-ounce) package (227 grams) cream cheese, softened
¼ cup (113 grams) powdered sugar
5½ tablespoons (76 grams) butter, softened
1 tablespoon vanilla paste (or vanilla extract)
¼ teaspoon salt

Instructions

Prepare the Dough:

  1. In a mixing bowl, combine the yeast, buttermilk, eggs, yolks, and flour. Mix on low speed for 5 minutes until a rough dough forms.
  2. Increase speed slightly and gradually add the soft butter, mixing for another 15 minutes until the dough becomes smooth and elastic.
  3. Add the sugar, salt, and orange zest, and continue mixing for another 5–8 minutes until fully incorporated.
  4. Transfer the dough to a greased container, cover, and refrigerate overnight for slow fermentation.

Prepare the Filling:

  1. In a bowl, mix together the brown sugar, butter, date syrup, honey, cinnamon, ground anise, salt, and orange blossom water until fully combined. Leave at room temperature.

Prepare the Icing:

  1. In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Add the powdered sugar and continue mixing until fully incorporated and fluffy.
  3. Use immediately or store in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using if needed.

Assemble the Buns:

  1. The next day, lightly flour a work surface and roll out the dough into a 12-inch wide rectangle (about ¼ inch thick).
  2. Spread the filling evenly over the dough.
  3. Roll the dough up tightly like a cinnamon roll, then place on a sheet pan and chill in the fridge while preparing the pan.
  4. Remove the dough from the fridge and slice into 1½-inch thick rounds. Arrange the slices on a parchment-lined baking sheet, leaving space between them. 

Proof and Bake:

  1. Cover and let the buns proof in a warm place until almost doubled in size (about 1–1½ hours).
  2. Preheat the oven to 350°F
  3. Brush the tops of the buns with melted butter and bake for 25–30 minutes, or until golden brown and fully set.

Serve:

  1. Allow to cool slightly before slathering the tops with the cream cheese icing.  I like to put the icing on when they are still hot as it helps the icing melt over everything nicely.  If you prefer your icing to be stiffer on top, then allow the buns to cool completely before adding the icing.  Enjoy with a hot cup of coffee or tea!

 

 Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!

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