My name is Rose and I'm currently a college student working on a major in writing and publishing. However, some of my biggest hobbies include baking and fashion. I'm hoping that it will become evident throughout this blog just how much those two influence me, but for now we'll just dive right on into the first!
One of my favorite foods in the whole world, is a piping hot cinnamon roll. Ever since I was a child, I loved the taste of the slightly doughy rolls with sweet icing melting down the sides. So when I found this easy recipe on Moms Who Think, I was ecstatic. Not only is it simple, but its ridiculously delicious and rich. I barely managed to finish one and my boyfriend, who might have a black hole for a stomach, stopped after a mere two.
Your Ingredients:
2 1/2 cups all purpose flour, plus extra for the counter
2 Tablespoons white granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 Tablespoons unsalted butter, melted
Filling
3/4 cup packed dark brown sugar
1/4 cup white granulated sugar
3 teaspoons cinnamon
1/8 teaspoon salt
1 Tablespoon unsalted butter, melted
Cream Cheese Frosting
8 oz cream cheese
1/2 cup butter
1 teaspoon vanilla
3 cups confectioner's sugar
1 Tablespoon milk
First you need to go ahead and preheat your oven to 425 degrees F. Coat a 9 inch round cake pan and a wire rack with vegetable oil spray. Do not skip this! The baked rolls are covered in a sticky syrup and will be impossible to get out, otherwise.
For the filling: In a small bowl, combine your brown sugar, granulated sugar, cinnamon, salt, and the melted butter until the mixture resembles wet sand.
Next you need to make your dough. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk and 2 Tablespoons of the melted butter.
With a wooden spoon, stir the buttermilk mixture into the flour mixture until absorbed or about 30 seconds. The recipe says the dough will look shaggy, I would say a more accurate description is lumpy. Turn it out onto your floured counter and knead it until it is smooth.
Using your hands, press the dough into a 9 by 12 inch rectangle. This dough is very elastic, so be patient. Don't pull on it, because this causes the dough to become tough.
Brush the dough with 2 Tablespoons of the melted mutter. Sprinkle the dough evenly with the filling, but leave a !/2 inch border. Press the filling firmly into the dough.
Loosen the dough from the counter using a spatula, and roll the dough, starting at a long side, to form a tight log. Make sure to pinch the seam to seal it, so the rolls don't fall apart. Cut into 8 even slices.
Place the slices into the greased cake pan. If necessary, gently shape them into a more rounded shape. Brush with the last 2 Tablespoons of melted butter.
Bake until the edges are golden brown, about 20-25 minutes. Be careful not to over bake! You will notice that the filling has spilled out and is bubbling, like a delicious, molten, cinnamon volcano.
Use a knife to loosen the rolls from the pan. Flip them out onto the prepared wire rack, then turn the upright. Let them cool for 10 minutes.
Meanwhile, make your frosting. Cream together your first three ingredients. Add the confectioners sugar gradually in order to incorporate it smoothly. Add the milk if it becomes too thick (I didn't find that necessary). This recipe makes a LOT of frosting. So what was the only logical thing to do? Cover the rolls in a mountain of cream cheese frosting, of course! After the rolls have cooled, spoon the icing on top and watch it make its ooey gooey way down the sides of the rolls.
The only thing left is to enjoy these monstrously delicious rolls. For the original recipe without the pictures, follow the yeast free recipe at Moms Who Think.
Enjoy!
Rosie
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