Oh, Easter. In a way you’re my favorite holiday in the culinary world more than any other because your day is devoted to breakfast and brunch, in which all my favorite foods reside. I was going nuts trying to choose what exactly to make for my Easter entry since there is no breakfast/brunch food I don’t love (no – really), and in the end, I had to go with one sweet and one savory dish (to be posted later).

Although we did a lot of the traditional Polish/Catholic customs for Easter growing up (dyeing eggs, strict lent, attending all Easter masses), our usual Easter fare wasn’t Polish at all. We’d have a big breakfast of sweet and savory things like scrambled eggs, potatoes o’brian, and Pillsbury cinnamon rolls before heading to church where I would secretly eat the Eggums I had snuck in my pockets and get disapproving looks from my mother. Then for dinner it would be bone-in ham, au gratin potatoes, and cornbread. There just wasn’t much Polish influence in our meals, so as much as I love my heritage and the food it offers, I decided to go with something we always enjoyed at our modern American Easter brunches.

The Doughboy certainly produces a delicious and fast cinnamon roll, but these just put him to shame. Although mine don’t make that glorious thoomp! sound when you make them, they are still ooey-gooey and rich cinnamon rolls with that cream cheese icing I could just eat by the bowlful. They require very little work (just time to rise) and once you’ve tried a homemade cinnamon roll, you’ll never touched the canned ones again.

Eggs, butter, buttermilk.

Dough + melted butter.

Eat your heart out, Cinnabon.

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Cinnamon Rolls

Makes 12 rolls.

Adjusted for altitude, but based on the recipe from Serious Eats.

Ingredients

For the rolls:

• ¾ cup + 2 tablespoons buttermilk, warm
• 1 stick unsalted butter, separated into 6 and 2 tablespoons, melted
• 3 large eggs, lightly beaten
• 4¼ cups + 2 tablespoons all-purpose flour
• scant ¼ cup granulated sugar
• 1¾ teaspoons instant or rapid-rise yeast
• 1¼ teaspoons salt
• Scant ¾ cup packed light brown sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves

For the frosting:

• 4 tablespoons cream cheese, softened
• 1½ cups confectioners’ sugar
• 3 tablespoons buttermilk

Directions

1. Whisk the ¾ cup + 2 tablespoons warm buttermilk, 6 tablespoons of the melted butter, and eggs together.

2. In a standing mixer fitted with a dough hook, mix the flour, granulated sugar, yeast, and salt. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes.

3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Put the dough in a lightly oiled bowl, turn over a few times until evenly coated, and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, checking after an hour.

4. Mix the brown sugar, cinnamon, cloves, and a dash of salt together in a small bowl. Turn the risen dough out onto a lightly floured counter and press it into a 12 by 16 inch rectangle. Brush the dough with 1 tablespoon melted butter and sprinkle the brown sugar mixture over, leaving a ¾-inch border along the top edge. Press on the filling to make it adhere to the dough as best you can.

5. Roll the dough into a tight cylinder and pinch the seams on the end and the length of the roll closed. Gently roll the cylinder until it is 18 inches long and has an even diameter. Slice into 12 evenly sized rolls using a serrated knife or bench scraper. Arrange the rolls cut-side down in a 9×13 inch glass baking dish that has been greased with the remaining tablespoon of melted butter. Wrap tightly with plastic wrap and let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, checking after about an hour.

6. Preheat the oven to 375° F. Bake until the rolls are golden and puffed, 20 to 25 minutes. Flip the rolls out onto a wire rack and let cool for 5 minutes.

7. Whisk the cream cheese and 3 tablespoons buttermilk together until thick and smooth. Sift the confectioners’ sugar over the mixture and whisk until smooth, about 30 seconds. Flip the rolls upright and drizzle the glaze over them.

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