My kids love my cinnamon rolls but the time that I have to make them can be limited to after school or weekends. For Tylor's school treat he wanted cinnamon rolls for his classmates. Ugh.
I found this recipe in Cook's Illustrated. Don't stray too much from the recipe because it is so good!
Cinnamon-sugar filling (Preheat oven to 425')
3/4 cup packed dark brown sugar (gives it a little more caramel flavor)
3/4 cup sugar
2 tsp ground cinnamon
1/8 tsp cloves
1 tablespoon melted butter
Combine all and set aside.
2 1/2 cups flour
2 tablespoons sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup buttermilk (you can use regular milk and add 1 1/4 tablespoon white vinegar)
6 tablespoons melted butter (divided into 2 tablespoon portions)
Whisk flour, sugar, baking powder, baking soda and salt together. Add buttermilk and 2 tablespoons butter and stir with a wooden spoon (the dough will taste metallic if you use a metal spoon, trust me). The dough will look shaggy. Transfer to a floured surface and knead (adding small amounts of flour) until the dough is just smooth and no longer shaggy. (yes, I used shaggy twice in a paragraph) Pat dough into a 12"x9" rectangle. Brush dough with 2 tablespoons of butter leaving a 1/2" edge. Press filling into dough. Roll dough, starting on the long side, into a tight log. Pinch seams to seal. Cut into 8 equal slices. Butter a round cake pan with remaining 2 tablespoons of butter. Place one roll in the middle and the rest around the outside. Bake for 20 to 23 minutes until lightly golden brown. Cool for 5 minutes before icing.
2 tablespoons cream cheese softened
2 tablespoons buttermilk (I used regular milk and it was fabulous!)
1 cup confectioners sugar
Whisk together until smooth.
These are best served within 30 minutes. Like biscuits they will get a little dry and hard the longer you leave them. As if you will be able to resist!!