Cinnamon Rolls

2 large eggs, room temperature
2 yolks, room temperature
1/4 c sugar
6 T unsalted butter, melted
6 oz buttermilk, room temp
4 c all purpose flour
2 1/4 t dry yeast
1 1/4 t kosher salt
1 c packed brown sugar
1 T ground cinnamon
pinch salt
raisins or craisins
chopped nuts
1 1/2 t melted unsalted butter

whisk eggs, sugar, melted butter (6 T), and buttermilk in stand mixer. Add 2 c flour, salt and yeast and mix until combined. Switch to dough hook. Add all but 3/4 c remaining flour. Knead on low 5 min, add flour if necessary so dough is soft and moist but not sticky. Knead 5 more minutes until clears sides of bowl. Knead 30 s by hand. Oil L bowl, put dough in, oil top of dough. let double in size (2 to 2.5 h)

combine brown sugar, cinnamon, nuts and raisins, and salt in small bowl. butter 9 x 13" baking dish. Shape dough into a rectangle, roll to 18" x 12". Brush with butter (1.5 t), except for 3/4" on one long edge. Sprinkle filling, press gently into dough. Roll into cylinder, cut into 12 1.5" rolls. Arrange in baking dish, cover tightly and refridgerate 6 hours or overnight.

Take rolls from baking dish, put into cold oven for 30 mins with a shallow pan of water. Remove all from oven, preheat to 350F, bake about 30 minutes until golden.

Top with cream cheese frosting or just powdered-sugar-drizzle made with milk/sugar/maybe van.