Buttermilk Cinnamon Roll Bites

15-18 servings (40-48 bites)

Soft, tangy buttermilk dough balls rolled in cinnamon sugar, baked in a brown sugar syrup and finished with cream cheese glaze.

prepGrease a 9x13" baking pan with butter
prepPreheat oven to 350°F / 175°C
180 ml buttermilk, warmed to 110°F / 43°C (or milk of choice)	Bloom yeast with sugar, 5-7 min	Add sugar, yogurt, butter, eggs, vanilla, flour & salt	Mix low 1 min, rest 5 min, knead 5-7 min	Rise warm 30-45 min	Shape 40-48 balls, toss in melted butter	Shake in brown sugar & cinnamon	Pour syrup over, proof 25-30 min	Pour warm cream over	Bake 350°F / 175°C, 30-33 min	Rest 10-15 min, pour glaze over
13 g granulated sugar (for the yeast)
9 g active dry yeast (or instant yeast)
1/2 cup minus 97 g granulated sugar (for the dough)
120 g Greek yogurt or sour cream, room temperature
113 g salted butter, very softened (for the dough)
2 eggs, room temperature
4 g vanilla bean paste or extract (for the dough)
540 g bread flour (or all-purpose flour)
6 g salt
76 g salted butter, melted (for coating the balls)
180 g light brown sugar (for the coating)
4 g cinnamon (for the coating)
113 g salted butter, melted (for the syrup)
120 g light brown sugar (for the syrup)
6 g cinnamon (for the syrup)
4 g vanilla bean paste or extract (for the syrup)
120 ml heavy cream
125 g cream cheese, room temperature	Beat glaze until smooth
58 g salted butter, room temperature (for the glaze)
120 g powdered sugar
30 ml milk of choice
4 g vanilla bean paste or extract (for the glaze)

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