Cinnamon rolls with cream cheese frosting

Combine the granulated sugar, salt and soft butter in the bowl of a stand mixer and mix slowly at first, ramping to medium high, about 1 minute until fluffy.

Scrape down, add the egg and the optional lemon zest and cream on medium high about 2 minutes, until soft, ribbony and creamy.

Add the bread flour, the packet of instant yeast and the buttermilk, and mix with the paddle on medium low until just combined.

Switch to the dough hook and knead 10 minutes on medium, until the dough is very soft and tacky but not sticky.

Place in an oiled bowl large enough to let it double, cover and leave 2 hours until doubled in size.

Oil the work surface, hands and rolling pin generously, turn out the dough and knead briefly to punch out the air.

Roll out to about 14 by 18 inches and sprinkle generously with the mixed white sugar, cinnamon and brown sugar.

Roll up, set seam side down, trim the ends and mark before cutting into 12 even pieces.

Brush with butter and bake at 375F for 25 to 35 minutes, until they register 190F internally and are golden brown.

Sift the powdered sugar into the bowl of a stand mixer, add the room temperature cream cheese and butter and cream on medium low ramping up until creamy.

Thin the frosting with a little heavy cream until it will drape over the buns rather than sit on top.

Oil and parchment paper a baking dish large enough that the rolls have about half an inch of clearance between them.

Cover and proof at room temperature 70 to 90 minutes, until grown by about 50%.

Cool no more than 5 minutes, then frost, so the frosting softens and fills the nooks and crannies, and turn out onto a cooling rack to pull apart.