Who doesent love the smell of walking by Cinnabon, and smelling those delicious pastries. Cinnamon Rolls are a sweet delicacy for breakfast. Most the time, it's Pillsbury Grands in our house, homemade are very time consuming. Although there's nothing wrong with a Pillsbury Cinnamon Roll, these are over the top, and may make you never turn back.
For the dough:
3/4 cup warm water
2 1/2 tsp active dry yeast
1 tbs sugar
Whisk these ingredients together and let the yeast proof, it will look frothy after 10 minutes. That means it is proofed and ready.
1/2 cup sugar
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1/3 plus 2 tbs vegtable oil
1 large egg
1/3 cup buttermilk
4 to 5 cups flour
Whisk together the egg, oil, and buttermilk and add to the yeast mixture. Mix until combined. Now with your dough hook attachment add the rest of the ingredients, the flour one cup at a time. Knead on low until well combined. Kick it up to medium and let it go for about 5 minutes, the dough will start to pull clean from the sides of your bowl. It will be sticky, but not so sticky that it making a huge mess. Butter the sides of a large bowl, place the dough in the middle, and let rest covered with plastic wrap, for 4 hours. (The waiting game is the worst.) I made my dough, and let it rest while I'm off to work at my real job and did the next steps when I got home.
For the filling
1 cup room temp butter
2 tbs cinnamon powder
1/2 cup light brown sugar
1/2 tsp vanilla
1/2 tsp nutmeg
Mix all ingredients together to form sweet spread.
Time for the the fun part! I let my dough, double in size.
Punch the dough down, and drop it onto a clean, floured surface. Begin working and rolling the dough into a rectangle shape.
Now spread the sweet, loaded with cinnamon buttery spread on the dough, leave about a half inch on all sides clean.
Now sprinkle a little more cinnamon, on top of it. (We really like cinnamon in our house) You could also add pecans or maybe even walnuts at this step, if your info that sort of thing. Now it's time to get this slab of deliciousness rolled up. It's easier than you would expect, just start at one end, keep the dough tight, and roll into a log shape.
Now cut the dough every 2 inches. I got 10 rolls out of my cinnamon roll log. Now place them in a greased baking pan, cover it with plastic wrap, and you guessed it. More waiting. Let the rolls proof, until they are double in size and touching each other. This step has to happen, I put mine in the microwave, safely hidden from the 3 stooges (aka, my counter surfing pups) and let them sit for 6 hours overnight. Normally I require atleast 8 hours, but 6 sufficed knowing I was waking up to soon be put into a cinnamon roll coma.
Here is a picture before resting. 
Look at the little guy, isent he sweet?
And here is one from after, I mean it when I say this step is nessasary. Look how plump and beautiful they look after rising.
Now these buns are ready for the oven! Literally, preheat to 350 and bake for 15 to 17 minutes. Do not overbake, they are ment to be ooey-gooey and delicious! While they are baking, it's time to make the frosting. It's a simple cream cheese butter cream and tops these off so wonderfully.
1 8 oz package cream cheese
1/2 stick room temp butter
1/2 tsp vanilla
1/2 tsp cinnamon
1 1/2 cups powdered sugar
2 tbs heavy cream
Whip everything together until, smooth and silky.
When the buns are cooked through and ready to exit the oven, immediately top them with frosting. Let it melt and ooze all over the tops and sides.
Once they have cooled enough to remove them from the pan, top each with another small ( or if your adventurous, large) spoonful of more frosting.
Now enjoy, and slowly be engulfed into a cinnamon cream cheese coma, and if your lucky, unlike I was, go back to sleep for another 2 hours of sweet dreams.
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