Cinnamon Roll goodness.

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Cinnamon rolls

  • 2 1/2 cups all purpose flour, plus extra for the counter
    2 Tablespoons white granulated sugar
    1 1/4 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 1/4 cups buttermilk
    6 Tablespoons unsalted butter, melted

Filling

  • 3/4 cup packed dark brown sugar
    1/4 cup white granulated sugar
    3 teaspoons cinnamon
    1/8 teaspoon salt
    1 Tablespoon unsalted butter, melted

Directions

1. Preheat the oven to 425 degrees F. Generously coat a 9 inch round cake pan and a wire cooling rack with vegetable oil spray.

2. Make the filling: combine together the brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and the 1 Tablespoon melted butter until the mixture resembles wet sand.

3. Make the dough: In a large bowl, whisk together the flour; 2 Tablespoons white granulated sugar, baking powder, baking soda, and salt.

4. In a separate bowl, whisk the buttermilk and 2 Tablespoons of the melted butter together.

5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy.

6. Turn the dough out onto a generously floured counter and knead until smooth, about 1 minute.

7. Press the dough out into a 9 by 12 inch rectangle using your hands.

8. Brush the dough with 2 Tablespoons melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

9. Loosen the dough from the counter using a bench scraper or a metal spatula.

10. Starting at a long side, roll the dough, pressing lightly, to form a tight log.

11. Pinch the seam to seal. Slice the dough into 8 even pieces.

12. Place the slices in the greased pan.

13. Brush with the remaining 2 Tablespoons melted butter. Bake until the edges are golden brown, 20-25 minutes.

14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes before frosting with cream cheese icing. Prepare the icing while rolls are cooling.

I used leftover icing from my snickerdoodle cupcakes. The recipe for that is:
Icing

  • 6 tbsp. butter
  • 3 c. sifted powdered sugar
  • 1/2 tsp. cinnamon
  • Pinch of salt
  • 2 tbsp. milk
  • 1 tsp. vanilla

Microwave butter on low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup powdered sugar, cinnamon and salt. Beat until light and fluffy. Add remaining sugar alternately with milk, beating until smooth. Add vanilla and stir. Yield enough for 20 cupcakes so in order to not have to much I would suggest cutting the recipe in half for the rolls.

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