Cinnamon Rolls – Round 2!

Future patrons of my bed-and-breakfast: be excited!  My second round of cinnamon roll baking was much more successful.  (Here’s the first – whomp whomp whomp.)My baker-extraordinaire friend Caitie suggested I try this biscuit-based recipe. No yeast, so no kneading, rising, waiting, worrying, etc etc etc. I loved the way they turned out too – lovely and “homemade” tasting.  Very fast too. I woke up around 6:30 and they were on the table within an hour.

Ingredients:

1 Tbsp melted butter, for greasing the pan (9 or 10 inch round cake pan)

Cinnamon-Sugar Filling
3/4 cup brown sugar
1/4 cup granulated sugar
2 tsp cinnamon
1/8 tsp salt
1 Tbsp butter, melted

Dough
2 1/2 cups AP flour
2 Tbsp granulated sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
6 Tbsp butter, melted

Icing
2 Tbsp cream cheese, softened
2 Tbsp buttermilk
1/2 tsp vanilla
1 cup powdered sugar

Directions:

Heat oven to 425.

Cinn-Sugar filling- combine sugars, cinnamon and salt in a bowl. Add melted butter and stir until consistency of wet sand. Set aside.

Dough- Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 Tbsp of butter in small bowl. Add liquid to dry and stir until liquid is absorbed, about 30 seconds. Transfer to a lightly floured work surface and knead until just smooth and no longer crumbly.

Pat the dough into a 12 by 9-inch rectangle. Brush with 2 Tbsp melted butter. Sprinkle filling evenly over dough, leaving a 1/2 inch border around the edges. Press the filling firmly into the dough. Starting at the far long side, roll the dough into a tight log. Pinch the seam to seal. Turn seam side down and cut into 8 even pieces. Slightly flatten each piece to seal the open edges and keep the filling in place. Place one roll in the center of the pan and the other seven around the perimeter. Brush with the remaining 2 Tbsp butter.

Bake until the edges are golden brown, 23-25 min (check after 20). Run a knife around the outside to loosen the rolls, and invert onto a large plate. Then, invert again onto a greased cooling rack. Let cool about 5 min before icing.

While the rolls cool, place a baking sheet lined with wax/parchment paper underneath the rolls to catch drips. Whisk cream cheese and buttermilk in a bowl until smooth. Add powdered sugar and whisk until smooth, about 30 seconds. Spoon over buns and serve!

Tips from Caitie:

  • The recipe calls for 8 Tbsp melted butter total, so just melt it all at once and portion it out as needed.
  • Don’t knead too long, just until the dough comes together and is smooth.

Tips from me:

  • Alert! Even though the dough ingredients list 6T of butter, only 2 actually go in the dough.  The other 4 are for brushing on.
  • If you accidentally put all 6T into the dough, well, nothing bad happens.  Just go on about your business.  These are forgiving biscuits.

I definitely class these as a success but I’m going to try one more recipe before I scratch this one off the list.  Here’s a photo of my main taste-tester.  Looks like he enjoyed them too.

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About Mary-Hall

loyal southerner, exceedingly frugal, compulsive DIYer
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