There's the right way to make cinnamon rolls, and then there's the quick way. The first uses yeast and needs at least a 5-hour head start. The latter uses baking powder and is ready in an hour. These are the quick kind, but they sure do taste pretty right...
I don't have a crazy sweet tooth so these cinnamon rolls use half the amount of sugar filling as well as half the amount of icing.
Ingredients
- Rolls:
- 1 1/4 cup buttermilk
- 8 tbsp butter, softened
- 2 tbsp sugar
- 1 tsp kosher salt
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup dark muscovado or brown sugar
- 1 1/2 tsp ground cinnamon
- Icing:
- 1 tbsp cream cheese
- 1 tbsp buttermilk
- 1/2 cup powdered sugar
Directions
Preheat oven to 425ยบ.
In the bowl of a standing mixer fitted with a paddle, combine buttermilk, 4 tablespoons of butter, sugar, and salt. Sift the flour and baking powder together, and add it to the mixture just until combined. (Be sure not to overwork the dough. It'll be a sticky mess. That's okay.)
Turn dough out on a liberally floured work surface. Knead in just enough flour to keep the dough from sticking. Roll dough out into a 12x18" rectangle. Spread 2 tablespoons of butter over the entire top of the dough. Combine dark sugar and cinnamon, and sprinkle on top of the butter.
Roll the dough lengthwise into a 10" or so cylinder. Use your hands to shape the cylinder so that it's fairly uniform, and then cut it crosswise into 8 slices.
Grease a 9" cake pan, or simply use one of those pre-cut pieces of parchment paper and forgo grease altogether.
Place a roll in the center and the other 7 evenly spaced around it. Cut the remaining 2 tablespoons of butter into 8 pieces, and place one piece on the top of each roll. Bake on the middle rack for about 30 minutes or until the rolls are a dark golden brown.
Remove from oven. Place a plate on top and invert to release the rolls from the pan. Place your serving dish on top and flip again so that your buns are once again right-side up.
Whisk together the icing ingredients and drizzle on top of the rolls. Serve warm and sticky.
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