2 and 3/4 cups (345g) all-purpose flour (spooned & leveled), plus more as needed for rolling
1/4 cup (50g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup (180ml) buttermilk, cold*
5 Tablespoons (71g) unsalted butter, soft
Filling
3 Tablespoons (43g) unsalted butter, extra softened
1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Icing:
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (28g) butter, softened to room temperature
2/3 cup (80g) confectioners’ sugar
1 teaspoon pure vanilla extract
Preparation
Preheat the oven to 375°F (190°C) and grease a round 9-inch pie dish or 9-inch cake pan.
Make the dough:
Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. Dough will be very soft and slightly sticky. If it’s too sticky and wouldn’t roll, refrigerate the dough until it is workable.
Place dough on a floured work surface and, using a lightly floured rolling pin, roll dough into a 10×14-inch (25x35cm) rectangle.
For the rolls: Spread softened butter (the softer it is, the easier it is to spread!) all over the dough. Mix the brown sugar and cinnamon together. Sprinkle all over the top. Roll it up tightly into a 14-inch log.
Using a very sharp knife, cut into 12 rolls; each roll is slightly wider than 1 inch. Arrange rolls in the prepared pan.
Bake the rolls:
Bake for 22–26 minutes, until lightly browned around the edges. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking.
Remove pan from the oven and place pan on a wire rack as you make the icing.
Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
main ingredients: type of recipe:type of dish:dessert cuisine:
main ingredients:
type of recipe:
type of dish:
dessert
cuisine:
