Quick Cinnamon Rolls

If you want cinnamon rolls quickly from ingredients on the shelf, this is the recipe for you. I have done major modification to a recipe I found online as I found it too sweet. Since I had no powdered sugar, I made a brown sugar alternative glaze/icing.

• Ready In: 42 mins
• Serves: 8

Ingredients

• Rolls

• 2 1⁄2 cups flour (may need up to 1/2 cup more, then more for dusting)
• 4  tablespoons sugar, divided
• 1 1⁄4 teaspoons baking powder
• 3⁄4 teaspoon salt, divided
• 8  tablespoons butter, melted
• 1⁄3 cup brown sugar
• 1 1⁄2 tablespoons cinnamon
• 1⁄4 teaspoon nutmeg
• 1 1⁄4 cups buttermilk (Have none? Try Buttermilk Needed but Have None or Buttermilk Substitution for Baking)
• 1⁄4 cup pecans, toasted (walnuts will work and they are optional)
• 1⁄4 cup raisins (optional)

• Cream Cheese Topping

• 4  ounces cream cheese, soft
• 3  tablespoons butter, soft
• 1⁄2 cup powdered sugar (brown sugar is also nice)
• 1⁄4 cup milk
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 425F.
2. If not using silicone pan, brush 9" cake or pie pan with melted butter.
3. Whisk together flour, half the sugar, baking powder, baking soda and 2/3's of the salt. Set aside.
4. Whisk together brown sugar, the other half of the sugar. cinnamon, nutmeg and 1/3 of the salt. Add 1/8th of the butter, melted and blend with a fork until evenly moist. Set aside.
5. If using raisins, cover them with water so they will plump.
6. In a liquid measuring cup place the buttermilk and stir in 1/4 of the melted butter.
7. Add mixture to flour mix and stir with a fork until you have a shaggy dough and all liquid is absorbed.
8. Knead the mixture in the bowl until just smooth. It will be very sticky. Add more flour as needed.
9. Dump out on a floured surface and pat the dough into a 12x9 rectangle. Brush the top with most of the remaining butter.
10. Evenly spread the sugar mixture over the top.
11. Evenly spread the nuts, whole or chopped - your preference.
12. Drain the raisins and spread evenly on top.
13. Starting on the long side, oll the dough snugly and gently to the opposite end. Use a bench scraper or meal spatula to loosen, if necessary. Pinch the end seam to seal.
14. Roll the log seam side down and cut into 8 equal portions. I start in half, then each in half and each in half again to keep them equal in size.
15. Place 1 roll in the center of your pan and arrange 7 around it.
16. Brush the tops with remaining butter.
17. Bake for 22-25 minutes, until the edges are just golden brown.
18. While baking, use an electric mixer (for best result) to blend all cream cheese and butter together. It will become fluffy. Add remaining ingredients and whip well.
19. Serve warm with the cream cheese topping drizzled or spread over top.
20. If there are any left, store in an airtight container.
21. Reheat in a microwave.