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.


3/4 cup packed (136 grams) dark brown sugar

1/2 cup (102 grams) granulated sugar
1 tablespoon (12 grams) cinnamon
1/2 teaspoon (4 grams) coarse sea salt
2 tablespoons (1 ounce) butter, melted
2 1/2 cups (12.5 ounces) flour, plus more for rolling out dough
1/4 cup (1.5 ounces) granulated sugar
1 1/2 teaspoons (8 grams) baking powder
1/2 teaspoon 4 grams) baking soda
1/2 teaspoon (4 grams) coarse sea salt
1 cup (225 ml) buttermilk
7 tablespoons (3.5 ounces) butter, melted
2 ounces cream cheese, softened
3 tablespoons buttermilk
2/3 cup (79 grams) Confectioner’s sugar

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!

One comment to “On a Whim Cinnamon Rolls”

  1. Caitee says:

    Wow, those look delicious!! The sea salt in the filling is pretty intriguing, I’ve bookmarked these to try.
    On another note, I wish I had your photography skills!

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