Directions

• In the bowl of a standing mixer mix egg yolks, whole egg, sugar, butter and buttermilk until fully combined.
• Add approximately 2 cups of flour with yeast and salt.
• Remove whisk attachment and use dough hook. Add remaining 3/4 cup of floors and knead on low for 5 minutes.
• Check dough consistency – should be soft and moist- not sticky – add more flour if necessary.
• Knead on low for 5 additional minutes.
• Knead by head on floured surface for 30 seconds – 1 minute.
• Transfer dough to the bowl, lightly oil top of the dough – cover and let double in volume 2 to 2 1/2 hours.
• Combine brown sugar, cinnamon and salt in bowl – set aside.
• Butter/oil 9 x 13 inch glass baking dish.
• Roll dough on floured surface into 18 x 12 inch rectangle.
• Brush dough with melted butter.
• sprinkle the filling mixture all over dough – leaving 3/4 inch border – press filling into dough.
• Roll dough away from you into tight cylinder, pinch the seam.
• Cut roll of dough into 1 1/2 inch rolls – approximately 12 rolls – sometimes the ends are extra.
• Arrange rolls into baking dish covered with plastic wrap – leave in refrigerator overnight.
• Next day – Proof rolls in oven by filling shallow dish with boiling water and closing oven for 30 minutes.
• Remove rolls and pan of water – preheat oven to 350F.
• Bake rolls approximately 30 minutes or internal temperature of 190F.
• While rolls are cooling in pan- combine icing ingredients until smooth – spread over rolls.