Sorta Quick Cinnamon Rolls
From 55to64 15 years agoIngredients
- 1 tablespoon unsalted butter, melted, for 9” round cake pan shopping list
- cinnamon sugar FILLING shopping list
- ¾ cup packed dark brown sugar shopping list
- ¼ cup granulated sugar shopping list
- 2 teaspoons cinnamon shopping list
- 1/8 teaspoon cloves shopping list
- 1/8 teaspoon salt shopping list
- 1 tablespoon unsalted butter, melted shopping list
- biscuit dough shopping list
- 2 ½ cups unbleached all-purpose flour, plus flour for work surface shopping list
- 2 tablespoons granulated sugar shopping list
- 1¼ teaspoons baking powder shopping list
- ½ teaspoon baking soda shopping list
- ½ teaspoon salt shopping list
- 1¼ cups buttermilk shopping list
- 6 tablespoons unsalted butter, melted shopping list
- icing shopping list
- 2 tablespoons cream cheese, softened shopping list
- 2 tablespoons buttermilk shopping list
- 1 cup powdered sugar shopping list
How to make it
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire cooling rack with nonstick cooking spray; set aside.
- MAKE CINNAMON FILLING:
- Combine sugars, spices, and salt in small bowl.
- Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
- MAKE BISCUIT DOUGH:
- Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
- Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl.
- Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds.
- Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. Handle the dough as little as possible.
- Pat dough with hands into 12 by 9-inch rectangle.
- Pat filling within ½” of the edge of the rectangle. Roll the rectangle and pinch the seam closed. Turn seam side down.
- Cut into 8 pieces. Use a serrated knife or unflavored dental floss to cut biscuits.
- Arrange buns in buttered cake pan. Brush with 2 tablespoons remaining melted butter.
- Bake until edges are golden brown, 23 to 25 minutes.
- Use offset metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.
- MAKE ICING:
- While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet.
- Whisk cream cheese until softened. Add buttermilk and beat until thick and smooth (mixture will look like cottage cheese at first).
- Sift powdered sugar over; whisk until smooth glaze forms, about 30 seconds.
- Spoon glaze evenly over buns; serve immediately.
- NOTE: When cutting the rolls, I usually cut off about 1/2 inch at each end so that all the rolls have a lot of filling.
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