I know I should just buck up, get over my laziness (and a little fear) and just learn how to make cinnamon rolls with yeast.
But in all honesty that will probably never happen.
Because these ones required no yeast or rising time and were so so SO good.
- ¾ cup light brown sugar
- ¼ cup sugar
- 3 tsp cinnamon
- ½ tsp vanilla
- ⅛ tsp salt
- 2 Tbs butter, softened
- Optional: ½ cup raisins
- 2½ cups flour
- 2 Tbs sugar
- 1¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ¼ cup milk
- 4 Tbs butter, melted, divided
- 2 Tbs butter, softened
- 3 Tbs butter, softened
- 3 oz cream cheese
- 1 cup powdered sugar
- ¼ cup half n half
- ½ tsp vanilla extract
- Preheat oven to 425. Use about 1 Tbs melted butter to grease the bottom of a 9 inch cake pan. Set aide.
- In a medium bowl combine sugar, brown sugar, cinnamon, and salt. Mix together. Add in vanilla and cut in butter with a fork or your hands until well combined. Set aside.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Using a liquid measuring cup, measure 1 cup of buttermilk, add ¼ cup other milk (I used 1%) and then whisk in 2 Tbs melted butter. Mix buttermilk mixture into dry ingredients until just combined, then knead with your hands for about 30 seconds. (I recommend flouring hands first as the dough will be quite sticky)
- Lightly flour a clean work surface. Use hands to press dough into a 12x10 inch rectangle. (does not have to be exact or perfectly rectangular). Brush 2 Tbs softened butter onto the entire surface of the dough. Spread filling evenly onto dough coming to about ½ inch of edges. Lightly press filling into dough. If including optional raisins, now sprinkle them on top of the dough. Starting with the long end of the rectangle, roll the dough to the opposite end. Roll the dough back and forth to shape it evenly into a log shape. Pinch the ends together and cut off the excess, about ½ inch. Cut the dough into 8 equal sections.
- Place one roll in the middle of the buttered cake pan and then place the remaining seven rolls evenly around the first. Brush the tops with remaining 2 Tbs melted butter. Place rolls in the oven and allow to bake at 425 for about 15 minutes, then reduce temperature to 350 and allow to bake about 10 more minutes, until edges begin to lightly brown. (I like mine a little more doughy so I pulled them out a little early.)
- While rolls are baking, prepare the frosting. Using a hand mixer, beat softened butter and cream cheese until light and creamy. Add in powdered sugar, vanilla, and half n half. Mix until well combined. When rolls are finished baking, allow to cool 5-10 minutes before spreading the frosting on. Store in airtight container for 2 days or serve immediately. Enjoy!