Cinnamon Rolls from America's Test Kitchen

This is a long recipe, but it's totally worth it.

Basic Sweet Dough

3/4 cup buttermilk, warm (can use buttermilk powder and water)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled until warm
3 large eggs, lightly beaten
4 1/4 c all purpose flour
1/4 cup sugar
1 envelope (or 2 1/4 tsp) instant or rapid rise yeast
1 1/4 tsp salt

1. Whisk buttermilk, butter and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 min.

2. Increase speed of machine to med-low and knead until the dough is smooth and elastic about 5 minutes. (if after 5 min. more flour is needed add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticks to the bottom)

3. Turn the dough out onto a clean counter and knead by hand to form a smooth round ball, about 1 min. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm lace until doubled in size, 2 to 2 1/2 hours.

OR you can use the hand-mixing method (which I prefer)

Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. In a separate large bowl, whisk 4 cups of flour, sugar, yeast, and salt together. Pour the buttermilk mix into the flour mix. Stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a clean counter and knead by hand to form a smooth round ball, 10-15 min, adding the remaining 1/4 c flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl and let rise in a warm place til doubled in size, 2 to 2 1/2 hours.

Filling
3/4 cup packed light brown sugar
2 tsp cinnamon
1/4 tsp cloves
pinch salt
flour for the counter
1 recipe of basic sweet dough
1 tablespoon unsalted butter, melted, plus extra for the pan
3 tablespoons cream cheese, softened
3 tablespoons buttermilk or milk
1 1/2 cups powdered sugar

1. Mix the brown sugar, cinnamon, cloves and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12x16 inch rectangle. Brush the dough with the butter. Sprinkle the brown sugar mix over the dough, leaving a 3/4 in border along the top edge. Press on the filling to adhere it to the dough.

2. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam side down. Gently stretch the cylinder until it is 18 inches long. Pat the ends of the cylinder to even them.

3. Slice the cylinder into 12 evenly sized rolls using a serrated knife. Arrange the rolls, cut-side down in a greased 9x13 metal baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another 1 to 1/2 hours.

4. Bake for 25-30 minutes in a 350 degree oven. Rolls should be golden and puffed.

5. Flip the rolls out onto a wire rack to cool for 5 minutes. Whisk cream cheese and buttermilk together in large bowl until thick and smooth. Sift powdered sugar over the mix and whisk til smooth. Flip the rolls upright and using a large spoon drizzle the glaze over warm rolls.