Ingredients
Dough
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup cold buttermilk
- 5 tablespoons unsalted butter, melted, divided
Filling
- ½ cup packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup (½ stick) unsalted butter, softened
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
1. Make the Dough
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl or measuring cup, whisk together the buttermilk and 4 tablespoons of the melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).
2. Prepare the Filling
- In a small bowl, combine brown sugar, cinnamon, and salt.
3. Assemble the Rolls
- Turn the dough out onto a lightly floured surface and knead gently a few times until it forms a smooth ball.
- Roll the dough into a large rectangle, about 12×18 inches.
- Spread the softened butter evenly over the dough.
- Sprinkle the cinnamon sugar mixture evenly over the butter.
- Starting from the long side, tightly roll the dough into a log.
- Cut the log into 12 even rolls.
4. Bake
- Preheat the oven to 400°F (200°C). Grease a 9×13 inch baking dish.
- Place the rolls, cut sides down, into the prepared baking dish.
- Brush the tops of the rolls with the remaining tablespoon of melted butter.
- Bake for 20-25 minutes, or until golden brown and cooked through.
5. Make the Icing
- While the rolls bake, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Gradually add milk, one tablespoon at a time, until your desired consistency is reached.
6. Finish and Serve
- Allow the rolls to cool slightly in the pan for 5-10 minutes.
- Generously spread the cream cheese icing over the warm rolls.
- Serve immediately and enjoy!
Tips
Flour: For a fluffier dough, start with the recipe amount of flour and only add more if the dough seems overly sticky.
Rolling Tip: If the dough resists rolling, let it rest for 5-10 minutes; this allows the gluten to relax, making it easier to roll.
Storing: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. They can also be frozen.
