Making Dough:

In a small saucepan, heat the cream and buttermilk over low heat until small bubbles form around the edges of the pan. Pour the warm mixture into the bowl of a stand mixer, or large bowl if making by hand. Let cool until just warm, then whisk in the yeast until dissolved. Let stand for 5 minutes.

If using a stand mixer, add the flour, butter, sugar, egg, and salt to the bowl. With the paddle attachment on medium speed, mix until the ingredients are combined, about 2 minutes. If the dough is too soupy, add extra flour by the tablespoonful until dough forms a loose ball around the paddle. Switch to the dough hook and knead on medium speed for 7 minutes, or until the dough is smooth, silky, and elastic.

If making by hand, add the flour, butter, sugar, egg, and salt to the bowl. Mix with a wooden spoon until the ingredients are combined. If the dough is too soupy, add extra flour by the tablespoonful. Transfer to a lightly floured surface and knead the dough for 10 minutes, or until it is smooth, silky, and elastic. One test if readiness is when a small piece will readily stretch into a thin sheet without tearing, much like a piece of bubble gum.

Form and rise: Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or with a damp kitchen towel and let it rise in a warm, draft-free place for an hour or until it doubles in size. Test the dough by poking a finger gently into the surface of the dough. It should retain a shallow impression. If instead it springs back completely, give it a bit more time to proof. [***The dough can be refrigerated at this point to rise slowly overnight. Remove from the refrigerator and let stand in warm place for approx 1 hour before proceeding.]

Make the filling: Approx. 10 minutes before the end of the rising period, melt the butter over low heat. Remove from the heat and whisk in the brown sugar and cinnamon to make a syrupy paste.

Assemble the rolls: Transfer the dough from the bowl to a lightly floured surface and roll it out into a 20 by 8-inch rectangle. Evenly spread the filling over the dough. Starting with the long end closest to you, roll the dough up like a jelly roll. Using a sharp knife and light pressure (some suggest using a strip of plain dental floss), cut into approx. 20 slices, each about 1 inch thick, and place, cut side up, touching each other on lightly buttered 8-inch round cake pans. Let rest in a warm place for 15 minutes.[***The assembled rolls can be refrigerated at this point, for a few hours or overnight. Remove from refrigerator and let come to room temp before baking.]

Meanwhile preheat oven to 350 degrees.

Bake on the middle rack of the oven for 25 minutes or until brown and bubbly. Remove and place on cooling rack for approx. 10 mins. Carefully remove from pan onto round plate, or proceed with buns in the pan.

Top with glaze: Mix confectioners sugar with vanilla and milk/cream, one tablespoonful at a time until smooth and desired consistency is reached. Glaze should be thin enough to drizzle but still thick enough to hold together. Drizzle generously over the buns while warm.

Serve and enjoy!

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