Cinnamon Rolls

• Dough:
• 3/4 cup buttermilk, warm
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled until warm
• 3 large eggs, lightly beaten
• 4 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 envelope (2 1/4 teaspoons) instant or rapid rise yeast
• 1 1/4 teaspoon salt
• Filling:
• 3/4 cup pack light brown sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon cloves
• Pinch of salt
• Flour to counter
• 1 tablespoon of unsalted butter, melted, plus extra for pan
• 3 tablespoons cream cheese, softened
• 3 tablespoons of buttermilk or milk
• 1 1/2 cups confectioners' sugar

1. 1. Whisk buttermilk, butter, and eggs in a large liquid measuring cup. Mix 4 cups of flour, the yeast, sugar, and salt in a standing mixer fitted with a dough hook. With the flour mix on low mix the buttermilk mix in and mix until dough comes together. (About 1 minute)
2. 2. Increase the speed to medium-high. Then stop the mixer and knead with hand for about 10 minutes on a well floured surface then after 5 minutes add some more flour if needed. Then when done turn the dough out on a clean surface and knead until it looks like there is no more flour and form a round ball, (About 1 minute.) Place the dough in a slightly oiled bowl a wrap tightly plastic wrap around it and let is rise in a warm place for 2 to 3 hours.
3. 3. 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 12 by 16-inch rectangle. Brush the dough with butter till the dough is all covered. Sprinkle the brown sugar mix everywhere, leaving a 3/4 inch border at the top. Press on the filling to adhere it in to the dough.
4. 4. Roll the dough tightly into a cylinder and pinch the edges closed. Gently stretch the dough until it is 18 inches in length an with an even diameter. Pat the edges of the cylinder to even them.
5. 5. Slice the cylinder into 12 evenly size rolls with a serrated knife. Arrange the rolls cut side down in the buttered 9 by 13 pan. (Any kind works.) Let the rolls rise in a warm place until doubled in size. (1 to 1 1/2 hours.) Then cover them with plastic wrap and put them in the refrigerator for 16 hours. Then before baking let them double in size again for another hours or so.
6. 6. When ready to bake out rack in the middle position and bake at 350 degrees until golden brown and puffed around 25 to 30 minutes.
7. 7. When the rolls are done whisk the buttermilk and cream cheese. Sift the confectioners' sugar in and whisk until smooth.

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Taken from www.epicurious.com/recipes/member/views/cinnamon-rolls-50051420 (may not work)