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45 minute cinnamon rolls ( from scratch )


Blondie
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2 1/2 - 3 cups flour (more for dusting)

6 Tbsp sugar

1 1/4 tsp baking powder

l/2 tsp baking soda 

1/2 tsp salt

8 Tbsp salted butter ( melted)

3/4 Cup Brown Sugar

2 1/2 ground cinnamon

1/8 tsp ground nutmeg

1 1/4 cup of buttermilk

 

Cream Cheese glaze

3 oz cream cheese softened

3 Tbsp butter, softened

1 cup powder sugar

1/4 cup milk

1/4 tsp vanilla

 

preheat oven to 425 degrees

brush a 9 inch cake pan with 1 Tbsp butter

set aside

 

mixing bowl whisk together 2 1/2 cups flour

2 Tbsp sugar

baking powder

baking soda

1/2 tsp salt

set aside

 

mixing bowl whisk together

brown sugar

1/4 cup sugar

cinnamon, nutmeg and 1/8 tsp salt

add in 1 Tsp melted butter

mix together with your fingertips, or a fork until mixture is well blended and evenly moistened

set aside

 

measure out buttermilk and 2 Tbsp of melted butter, add to flour mixture, mix together till dough forms ( will be wet )

knead mixture in bowl, by hand until smooth ( 30 seconds)

dough will be sticky, if to sticky to work with add in more flour, up to 1/2 cup

 

sprinkle a clean workspace with a fair amount of flour

pat dough with hands into a 12 x 9 inch rectangle.

brush top of dough with 2 Tbsp melted butter

sprinkle evenly brown sugar within 1/2 inch of the border on all sides

press brown sugar filling into the dough

add cinnamon and sugar on top of brown sugar

loosen dough from work surface if necessary

starting on long side, roll dough snugly and gently to opposite end and pinch end seam to seal

roll the log seam side down and cut dough into 8 equal portions

brush top of rolls with melted butter

bake for 22-25 minutes

drizzle with cream cheese glaze.

store in airtight container

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