I can not even tell you how many times I have made these over the last 40 years. I used to take two large bakery trays of these Bad Boys down to the beach early Saturday mornings for years. Someone always brought the Hot coffee.
Blue Ribbon Buttermilk Cinnamon Rolls
With Cream Cheese Icing
Melt 7 Tablespoons of unsalted butter for the whole recipe. And preheat oven to 425 degrees.
¾ cup packed brown sugar
¼ cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Combine in small bowl, add
1 Tablespoon melted butter
Stir together, and set aside
2 ½ cups all purpose flour
2 Tablespoons sugar
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Whisk together in large bowl
Now in a measuring cup, first add
1 ¼ cup buttermilk, and in same cup add
2 Tablespoons melted butter, add to dry ingredients, mix together by hand (not with mixer).
When dough comes together in a ball, place on lightly floured work surface. And knead about three (3) minutes. Now roll dough to a 9 X 14 -inch rectangle. Now paint 2 Tablespoons of melted butter all over the dough. And then sprinkle the filling all over the painted dough, leaving a ½ inch strip along one of the 14 inch sides, clear of filling. Carefully use you hands to push filling into dough a bit.
Tightly roll the dough (the 14 inch side), roll towards the clear strip. When all rolled up take your finger and dab water on the clear strip to seal. Roll the strip to the bottom of the roll, so the roll is resting on the sealed seam.
First cut log in half, with very sharp knife. Then, cut each half in half again, until you have eight (8) Cinnamon Rolls. Now carefully lift one at a time, and place in a 9 X 13 inch baking ban, sprayed with Pam. When all eight pieces are in the pan pour the last 2 Tablespoon of butter all over the tops of rolls.
Bake 20-25 minutes. While Rolls are baking prepare icing.
Cream Cheese Icing:
4 Tablespoon cream cheese, room temperature
4 Tablespoons unsalted butter, room temperature
1 pound box powdered sugar
When rolls are removed from oven, let cool on rack for about 5 minutes, before icing.
– Chef Jerrieann Taylor