I spent last weekend with my sister in St. Paul, little did I know that there was a winter storm warning. For those who live in the area understand…St. Paul got 18″ of snow and with the drifting it was over 2 feet. SO, what can you do when you are stuck inside all weekend?? Well besides paint some kitchen cabinets we cooked and baked! I thought I’d take a few photos of the delicious cinnamon rolls we made! Enjoy
Roll out dough into a 9×12″ rectangle and spread with butter
Sprinkle the cinnamon filling
Roll the dough and pinch to secure
we cut it into 9 separate rolls
Add some more butter to the rolls and place in the oven!
And boom, add some cream cheese frosting and you’re done!
Rolls:
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
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
Cinnamon 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
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
**To make frosting, mix all ingredients until smooth.
1/2 cup butter
1 teaspoon vanilla
3 cups confectioner’s sugar
1 Tablespoon milk
**To make frosting, mix all ingredients until smooth.
Directions:
1. Preheat the oven to 425°. Generously coat a 9 inch round cake pan and a wire cooling rack with vegetable oil spray.
2. Make the filling: combine together the brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and the 1 Tablespoon melted butter until the mixture resembles wet sand.
3. Make the dough: In a large bowl, whisk together the flour; 2 Tablespoons white granulated sugar, baking powder, baking soda, and salt.
4. In a separate bowl, whisk the buttermilk and 2 Tablespoons of the melted butter together.
5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy.
6. Turn the dough out onto a generously floured counter and knead until smooth, about 1 minute.
7. Press the dough out into a 9 by 12 inch rectangle using your hands.
8. Brush the dough with 2 Tablespoons melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough.
9. Loosen the dough from the counter using a bench scraper or a metal spatula.
10. Starting at a long side, roll the dough, pressing lightly, to form a tight log.
11. Pinch the seam to seal. Slice the dough into 8 even pieces.
12. Place the slices in the greased pan.
13. Brush with the remaining 2 Tablespoons melted butter. Bake until the edges are golden brown, 20-25 minutes.
14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes before frosting with cream cheese icing. Prepare the icing while rolls are cooling.
