When I came across this recipe and the first line read: “Preheat oven to 425 degrees…” – I knew I had to try this recipe. Usually cinnamon rolls require at least one rise and are very time consuming (I’ve made recipes that took nearly 5 hours start-to-finish!). You must try this quick and easy version – it tastes even better than the yeasted varieties.
2 1/2 cups all-purpose flour, plus more for dusting
6 Tbsp granulated sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp plus 1/8 tsp salt
8 Tbsp salted butter, melted
3/4 cup packed light or dark brown sugar
2 tsp ground cinnamon
1/8 tsp ground gloves
1 1/4 cups buttermilk
2 tbsp cream cheese, softened
1 cups confectioners’ sugar
1/4 cup buttermilk
For the rolls: Preheat oven to 425 degrees. Brush a 9-inch nonstick cake pan with 1 tablespoon melted butter, set aside. Spray a wire cooling rack with nonstick cooking spray.
In a mixing bowl whisk together 2 1/2 cups flour, 2 Tbsp granulated sugar, baking powder, baking soda and 1/2 tsp salt, set aside.
In a small bowl combine brown sugar, 4 tbsp granulated sugar, cinnamon, nutmeg and 1/8 tsp salt. Add in 1 tbsp melted butter and blend mixture together with a fork until mixture is well blended and resembles wet sand, set aside.
Whisk together buttermilk and 2 tbsp melted butter in a measuring cup. Add buttermilk mixture to flour mixture and mix with a wooden spoon until a shaggy dough forms and liquid has been absorbed. Transfer the dough to a lightly floured work surface and knead by hand just until smooth, about 30 seconds.
Pat the dough with your hands into a 12 by 9-inch rectangle. Brush dough with 2 tbsp melted butter. Sprinkle evenly with brown sugar filling, leaving a 1/2 inch border on all sides. Press the brown sugar filling into the dough. Starting on the long side, roll dough pressing lightly, to form tight log. Pinch the seam to seal. Roll the log seam side down and cut dough into 8 equal pieces.
Place 1 roll in the center of the prepared pan, then place remaining 7 rolls around it. Brush tops of rolls with remaining 2 tbsp butter. Bake in preheated oven 22 – 25 minutes until edges are golden brown. Use an offset spatula to loosen the rolls from the pan inverts onto rack. Cool 5 minutes before glazing.
For the glaze and to finish the rolls: while the buns are cooling, line a rimmed baking sheet with parchment (for quick cleanup). Whisk the cream cheese and buttermilk until well combined (it will look like cottage cheese at first). Sift confectioners’ sugar over mixture and whisk until a smooth glaze forms, about 30 seconds. Spoon glaze over rolls and serve immediately.
recipe: adapted from The Quick Recipe book by the editors of Cook’s Illustrated