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servings:

Note: These cinnamon buns can be made up to 2 days in advance, and allowed to retard in the fridge until ready to rise and bake them. I use buttermilk, but you can also use whole or 2% milk mixed with a tablespoon of vinegar. The raisins are optional, but you should definitely add them!

• 5 1/2 tablespoons unsalted butter, softened to room temperature
• 1 teaspoon kosher salt
• 6 tablespoons granulated sugar
• 1 large egg, slightly beaten
• 3 1/2 cups unbleached all-purpose flour
• 2 teaspoons instant yeast
• 1 1/8 to 1 1/4 cups buttermilk, at room temperature
• 2-3 tablespoons unsalted butter, softened
• 1/2 cup brown sugar, lightly packed
• 1 teaspoon cinnamon
• 1/2 cup raisins (optional)
• 2 oz (57 g, 1/4 of a package) cream cheese, softened to room temperature
• 1/4 cup unsalted butter, softened to room temperature
• 1 teaspoon vanilla
• 1 1/4 cups powdered sugar

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