Gingerbread Cinnamon Buns

Directions

1. 1
   Place the water, yeast and 1 tablespoon of the granulated sugar in a large bowl. Stir and proof for 5 minutes.Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, whisk together the buttermilk, oil and egg.
2. 2
   Pour egg mixture into the water and yeast mixture. Stir another 20 seconds and then add 2 cups of flour and stir until incorporated.
3. 3
   Add remaining flour in 1/4 cup increments until the dough forms a cohesive ball that doesn't stick to the bowl.Knead the dough for 5 minutes.
4. 4
   Remove dough from bowl, grease and replace back into same mixing bow. (Note: I've always greased the bowl but a friend recently showed me how it's easier to grease the dough and it works just the same!)Cover the dough with plastic wrap and a dish towel and let rise 1-2 hours, until dough has doubled in size.In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. (Note: you can combine the butter at this point or press the sugar-cinnamon mixture into the buttered dough - it's personal preference.)
5. 5
   Remove the towel and plastic wrap to punch down dough.
6. 6
   Sprinkle flour over a large clean surface and roll the dough out to approximately a 20"x30" rectangle, adding more flour as needed.Trim off uneven edges and set aside for "scrap buns."
7. 7
   Spread the softened butter over dough and spread the brown sugar mixture over, leaving about 1" at the long ends of the rectangle clean and free of any sugar.Lightly press the sugar mixture into the butter using a rolling pin.Tightly roll the dough up into a log towards the "bare edge" and press to firmly seal the sugar inside.Score the cinnamon roll log every 2 inches and then slice your rolls using those marks using a sharp knife of pastry cutter and place into parchment paper lined, greased pans.Cover pans with plastic wrap and dish towels and let rolls rise another 1-2 hours, until they are almost doubled.
8. 8
   Bake in a preheated 350 degree for 17 minutes, or until tops start to brown.While the rolls are baking, prepare the maple cream cheese frosting by whipping the cream cheese and butter together, and then adding the vanilla and maple syrup.
9. 9
   Add in the powdered sugar 1/2 cup at a time until you achieve your desired taste and consistency.
10. 10
    Let the cinnamon buns cool slightly before frosting.
11. 11
    Serve warm.