Today’s the first day in a long time where the temps didn’t soar into the 30s! I am NOT complaining, but needless to say, my oven’s been getting full-on neglected. I’ve been eating a lot of ice cream and cold brew coffee lately, and that’s about it.
This morning there was a gloriously cool breeze perusing through my place, and the urge to bake was carried with it. I put the shout out to my Mister, wondering what he’d like me to bake if I were to bake. Cinnamon rolls, requested with vigour.
I poked around some of my fave blogs, and decided to give the recipe on In Jennie’s Kitchen a shot. Jennie’s blog is beautifully written and photographed, her foods simple and real. She’s fantastic.
These took about 30 minutes from brainstorm to cooling rack. Not too shabby.
Preheat oven to 425ºF. Combine filling ingredients in a small bowl and stir with a fork until blended; set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a separate small bowl, whisk together the buttermilk and 4 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms dough. Knead it a couple of times, adding a little more flour if need be, to get it to come together. Divide into to halves.
On a lightly floured surface, roll each piece of dough into a 12-inch by 8-inch rectangle. Sprinkle the cinnamon-sugar filling over each flattened piece of dough, leaving a 1/4-inch border. Roll each filled dough into a log starting from the longest (12-inch) side nearest you, pinch ends closed. Cut each roll into 8, for a total of 16.
Coat a glass baking dish (11×8 is best but I used 9×9 square) with 1 tablespoon of the melted butter. Arrange cut rolls in the pan, and press down with your hand to flatten slightly. Brush tops with the remaining melted butter. Bake for 18-20 minutes, or until golden brown and filling is bubbling from the top. Let cool in the pan on a wire rack for five minutes.
Meanwhile, to make the icing, use a fork to mash the cream cheese and confectioners’ sugar together into a paste. Whisk in the buttermilk until it forms a smooth icing. Drizzle over cinnamon rolls and serve warm!