Cinnamon Rolls

Everyone is making cinnamon buns! Have you noticed? I have.

 

There must be something in the air. Foodies from all over seem to be cranking out cinnamon rolls left right and center. I too have been captivated. I am intrigued by this recipe.

 

All this cinnamon sugar talk has got me all worked up. I can’t stop thinking about hot and gooey, icing topped cinnamon treats. Although I must confess I am a little cautious. I feel I need to go about this gingerly.

 

The last time I made cinnamon buns (years and years ago) it was a traumatic experience. *SIGH* Kristen was there.. she can attest to this.

 

In an attempt to rouse past emotions I sent her a link to the below cinnamon bun recipe. no words, just a link. Her response?

 

“Over my dead body will I help u make or eat cinnamon rolls lol”

You heard it here first. Compromising pictures to follow….

 

Cinnamon Rolls

 

Cinnamon-Sugar Filling

3/4 cup packed dark brown sugar

1/4 cup granulated sugar

2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon table salt

Dough

2-1/2 cups all-purpose flour

2 tablespoons sugar

1-1/4 teaspoons baking powder

1/2teaspoon baking soda

1/2 teaspoon table salt

1-1/4 cups buttermilk

Glaze

2 to 3 tablespoons cream cheese (depending on your own taste), softened

2 tablespoons buttermilk, room temperature

3-4 tablespoons confectioners’ sugar

 

1. Heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan.

2. Combine Cinnamon Sugar filling ingredients in small bowl (cinnamon, sugars, chives, salt). Add 1 tablespoon melted butter and stir with fork until mixture is crumbly; set mixture aside to be used later.

3. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk and 2 tablespoons melted butter in separate small bowl. Add liquid to flour mixture and stir with a spoon until liquid is just combined, about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth, this happened pretty quickly- 3-4 minutes.

4. Roll dough into approximately a 12 by 9-inch rectangle (I put mine on a small floured cutting board to help with even-ness). Brush dough with 1 tbsp melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling into dough as this helps the rolls stick together better when cooked.

5. Loosen dough from work surface. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.

6. Roll log seam-side down and cut into eight even pieces. Turn pieces onto it’s side so spiral pattern faces up. Slightly flatten each piece of dough with palm to seal open edges and keep filling in place.

7. Place plate on top and invert buns onto plate. Place another plate on the now inverted buns and flip it over, so it’s right-side up. Continue to cool for 5 minutes before icing.

8. While buns are cooling, whisk cream cheese and buttermilk in small bowl until thick and smooth (this is important otherwise glaze will turn out lumpy). Add confectioners’ sugar 1 tablespoon at a time; whisk until smooth glaze forms, about 30 seconds. Drizzle glaze evenly over buns; Enjoy!

Please reload