Make the Dough

• Combine wet ingredients. In the bowl of a stand mixer with the paddle attachment combine the yeast, eggs, sugar, butter, buttermilk and salt.*
• Begin adding flour. Add 1 cup of the flour and mix until smooth. Add the remaining flour ½ cup at a time until the dough begins to pull away from the sides of the bowl.
• Knead with dough hook. Switch to the dough hook attachment and knead the dough for 4 minutes, adding flour 1-2 tablespoons at a time to prevent the dough from sticking to the sides of the bowl.
• Finish kneading by hand. When the dough is smooth and soft, but not sticky, turn out onto a lightly floured surface and knead by hand for 1 minute longer. The dough is ready when it’s smooth and springs back after being pressed with your thumb.
• Let the dough rise. Lightly grease a large, deep bowl with 1 teaspoon of olive oil. Transfer the dough to the bowl, turning once to coat both sides of the dough with oil. Cover the bowl with saran wrap and allow the dough to rise for 2 to 2½ hours, until doubled in bulk.

Assemble the Cinnamon Buns

• Make the filling. In a medium bowl combine the light brown sugar, cinnamon and salt. Set aside.
• Prep the baking dish. Grease a 9×13 inch baking dish with PAM or olive oil spray. Set aside.
• Roll the dough into a rectangle that’s about 18×12 inches. (Doesn’t have to be exact.) Brush the melted butter all over the top of the dough.
• Add the filling & roll up the dough. Sprinkle the cinnamon sugar filling onto the dough, leaving a 1 inch border on all sides. Gently press the filling into the dough. Fold the left and right sides of the dough in (see picture in blog post above), then roll up the dough jelly-roll style, beginning with the bottom long side of the dough. Fold the last bit of dough over the top of the jelly roll and pinch the seam into the dough to seal. Gently squeeze the dough to make an even log shape.
• With a serrated knife, slice the log into rolls 1½ inches wide. Place each roll into the prepared baking dish, cut side up. You will have about 12 rolls.
• Let the rolls rise. Cover the baking dish tightly with saran wrap and place in the fridge to do a slow rise overnight. Or, if you are baking the same day, cover tightly with saran wrap and let the dough rise in a warm spot for about 90 minutes, until the rolls have doubled in size.

Bake the Cinnamon Rolls (Slow Rise Overnight)

• Place in a cold oven with boiling water. When ready to bake, remove the rolls from the fridge and take off the saran wrap. Place them in a cold oven along with a shallow pan filled with boiling water. (Put the rolls on the top oven rack and the pan of water on the bottom oven rack.)
• Steam the buns. Close the oven door and let the rolls steam for about 20 minutes. 
• Empty the oven. Remove the rolls and the pan of water from the oven.
• Prep the oven. Heat your oven to 350 degrees F.
• Bake. Place the rolls on the middle oven rack and bake for 30 minutes, until golden brown.

Bake the Cinnamon Rolls (Same Day Baking)

• Prep the oven. Heat your oven to 350 degrees F.
• Bake. Place the rolls on the middle oven rack for 30 minutes, until golden brown.

Make the Frosting

• While the rolls are cooling, make the frosting. Combine the cream cheese, milk, confectioners sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Mix at low speed until the sugar has been incorporated, then increase to medium speed and continue mixing until you have a smooth frosting, about 2 minutes.
• Frost the cinnamon rolls. Pour the frosting over the cinnamon buns and gently spread with a spatula. Enjoy!