Quick Cinnamon Buns

Who doesn’t like the aroma of hot cinnamon buns baking in the kitchen? I can’t imagine a more homey feeling. Here’s a recipe that is less daunting that the usual, yeast based version, but no less delicious. Go for it!

Dough

2 ½ flour

3 tbsp sugar

1 ¼ tsp baking powder

½ tsp baking soda

1 ¼ cups buttermilk

3 tbsp unsalted butter, melted and cooled

Whisk flour, sugar, baking powder and soda together. In a separate bowl whisk 2 tbsp butter and buttermilk. Mix all with a wooden spoon until all liquid is absorbed. The dough will be sticky and shaggy. Transfer to a heavily floured surface and knead until just smooth, about 30 seconds.

Pat dough with your hands into a 9X12 triangle. Brush with remaining melted butter and sprinkle evenly with filling. Press filling firmly into the dough, loosen the dough from the work surface (you can use a scraper to gather it) and roll dough, starting from the long side, to form a tight log. Roll the log seam down and cut into 9 pieces. Slightly flatten to seal each piece.

Arrange in a 8” square baking dish that has been sprayed with Pam in 3 rows of 3 and bake for about 12 minutes in a 425F oven. Flip rolls onto a wire rack and let cool for 5 minutes.

Filling

1/3 cup packed dark brown sugar

1/3 cup sugar

2 tsp cinnamon

1 tsp cocoa

Icing

2 tbsp cream cheese, softened

2 tbsp buttermilk or milk

1 cup confectioners’ sugar

While rolls are cooling, whisk cream cheese with buttermilk until smooth, then add sugar and whisk until smooth glaze forms. Spoon over the rolls and eat right away because they’re at the very best just out of the oven. Otherwise, help the rolls with a quick zap (7 seconds) from the microwave before eating.