Quick Cinnamon Rolls

READY IN: 42mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425F.
  • If not using silicone pan, brush 9" cake or pie pan with melted butter.
  • Whisk together flour, half the sugar, baking powder, baking soda and 2/3's of the salt. Set aside.
  • 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.
  • If using raisins, cover them with water so they will plump.
  • In a liquid measuring cup place the buttermilk and stir in 1/4 of the melted butter.
  • Add mixture to flour mix and stir with a fork until you have a shaggy dough and all liquid is absorbed.
  • Knead the mixture in the bowl until just smooth. It will be very sticky. Add more flour as needed.
  • Dump out on a floured surface and pat the dough into a 12x9 rectangle. Brush the top with most of the remaining butter.
  • Evenly spread the sugar mixture over the top.
  • Evenly spread the nuts, whole or chopped - your preference.
  • Drain the raisins and spread evenly on top.
  • 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.
  • 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.
  • Place 1 roll in the center of your pan and arrange 7 around it.
  • Brush the tops with remaining butter.
  • Bake for 22-25 minutes, until the edges are just golden brown.
  • 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.
  • Serve warm with the cream cheese topping drizzled or spread over top.
  • If there are any left, store in an airtight container.
  • Reheat in a microwave.
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