1 1/4 cups room temperature buttermilk
1 packet active dry yeast
3 3/4 cups all purpose flour*
3 large egg yolks, beaten
1/4 teaspoon salt
1/3 cup + 1/2 cup granulated sugar
4 tablespoons unsalted butter, softened + 2 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
2 tablespoons buttermilk
2 tablespoons maple syrup
2 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Tiny pinch of sea salt (optional)
To make the dough, in a large mixing bowl, whisk together buttermilk, yeast and 1 cup flour until well combined; sprinkle an additional 1 cup flour on top. Cover with plastic wrap and set aside for 30 minutes or until bubbly and activated. I place my bowl in the microwave with a hot cup of water.
Stir in remaining flour, egg, salt, 1/3 cup sugar and 1/4 cup butter until well combined and a dough ball forms. Knead dough on a lightly floured surface until smooth and elastic - about 5 minutes. Place in bowl, lightly cover and allow to rise in a warm area for 1 hour and 30 minutes, or until doubled in bulk. Once again, I used my microwave/hot water. You want a warm, moist environment.
On a lightly floured surface, roll out dough to a 20x12 inch rectangle. In a medium bowl, stir together 1/2 cup sugar and cinnamon until well combined. Brush melted 2 tablespoons butter on top of dough; sprinkle with cinnamon-sugar. Roll up dough, jelly-roll style. Slice into 6 equal pieces. Place in a greased 13x9-inch pan. Lightly cover and allow to rise in a warm area for 1 hour, or until doubled in size.
Heat oven to 325 degrees F. Bake rolls for 20-25 minutes or until golden brown. Drizzle with glaze.
To make the glaze, in a medium bowl, whisk together buttermilk, maple syrup, butter, confectioners' sugar, vanilla and salt until well combined.
Makes 6 huge cinnamon rolls
*May use more or less flour depending on humidity