Imagine a lazy weekend morning and you wake up with a craving for warm, homemade cinnamon rolls fresh from the oven. You have all the ingredients you need except a packet of yeast. Don't worry! It's possible to bake up a beautiful batch of classic cinnamon rolls even if you don't have yeast on hand.
These brown sugar and cinnamon filled cinnamon rolls are even more decadent when topped with cream cheese icing. If you spread it on while the rolls are still warm from the oven it will melt just enough to make them the perfect weekend indulgence.
- For the Dough:
- 4 tablespoons melted unsalted butter, divided
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup milk
- For the Filling:
- 1/4 cup unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1 tablespoon ground cinnamon
- For the Cream Cheese Icing:
- 1 cup powdered sugar
- 3 tablespoons unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Gather the ingredients.
Preheat the oven to 425 F. Use 1 tablespoon of the melted butter to grease the bottom of a 9-inch round cake pan. Set aside.
In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
Add the buttermilk, milk, and 2 more tablespoons of the melted butter to the flour mixture.
Stir until just combined, then knead with your hands for about 30 seconds. The dough will be sticky.
On a lightly floured work surface, roll out the dough into a 12x10 inch rectangle.
Spread the 1/4 cup of the softened butter onto the entire surface of the dough.
Spread the brown sugar and cinnamon evenly onto dough. Lightly press the filling into dough.
Starting with the long end of the rectangle, roll the dough to the opposite end to form a log shape. Cut the dough into 8 equal sections.
Place one roll in the center of the prepared cake pan and then place the remaining seven rolls evenly around the first. Brush the tops with remaining 1 tablespoon of melted butter.
Place rolls in the preheated oven and bake for 15 minutes, then reduce temperature to 350 F and allow to bake about 10 minutes more, until lightly browned.
While rolls are baking, prepare the cream cheese icing. In the large bowl of a stand mixer, combine the powdered sugar, softened butter, softened cream cheese, milk, and vanilla extract until light and creamy.
Remove the cinnamon rolls from the oven and, allow to cool 5-10 minutes before spreading the cream cheese icing on top.
Serve immediately. The cinnamon rolls can be stored in airtight container for two days.