In a stand mixer, add the granulated sugar, salt, and butter and mix them for a minute until they become fluffy. Then, add the egg and the lemon zest to the bowl and mix for another couple of minutes.

Now, it’s time to add the flour, instant yeast, and buttermilk to the mixer. Mix for some time and then attach the dough hook to the mixer. Mix until a soft dough is formed.

Take the dough out of the bowl and knead with your hands. Place it in the bowl and cover it with a plastic rise. Let the dough rise for 2 hours.

After that, take it out and place it on an oil surface and knead the dough so as to punch out the air from it. Roll the dough into a rectangle with dimensions of 14 x 18 inches.

In a medium bowl, mix brown sugar, sugar, and cinnamon and sprinkle it all over the dough. Trim the edges into neat, straight lines and roll the dough.

Cut this roll 1-inch apart to make about 12 rolls. Place these rolls on a baking tray lined with parchment paper, cover them with a cloth and let them proof for an hour and a half.

Then, pop this baking tray in the oven that has been preheated to 375℉. Bake the cinnamon rolls for about 20 minutes until they are brown in color.

While the rolls are baking, take a mixer and add powdered sugar, cream cheese, butter, and heavy cream. Mix them until they are fully combined but make sure it is of runny consistency and not too thick.

When the rolls are baked, take them out of the oven and allow them to cool for a bit. Then, pour the frosting generously over them. Your Babish cinnamon rolls are ready to serve.