|Are you drooling?|
Good, me too. Got a spare hour? Because you could be enjoying these soft, gooey, sweet cinnamon rolls just 60 minutes from now. When I saw Darla’s recipe I got an instant craving for them. Similar to the effect of KFC commercials on me. No joke. One Christmas, we were watching TV and a KFC commercial came on that must have had some sort of subliminal messaging because within seconds we were pushing our younger cousin out the door with orders of original recipe chicken, those snacker sandwich and biscuits… fortunately the double down hadn’t come out yet. Fast forward to an hour later, we found ourselves stuffed and learned Christmas dinner was ready. But it was so worth it.
Anyways, this is not a promo for KFC (that will be its own post).
Back to the cinnamon rolls – that by the way, taste so much better than the store bought rolls. The original recipe calls for pecans and maple syrup but I decided to go with just a simple mixture of cinnamon and nutmeg and some vanilla instead. You could experiment with your own mix-ins as well. Hazelnuts and chopped chocolate would be my next attempt!
|Straight out of the oven and they are looking mighty fine even without the icing.|
Bottom line, these rolls are awesome and sure to impress anyone especially when they learn how quick they are to put together and bake. It’s like having a Cinnabun in your own home, but cooler because you made them yourselves.
Recipe adapted from Bakingdom
Makes 8 rolls
For the filling:
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 2 tsp ground cinnamon
- dash ground nutmeg
- 1/8 tsp salt
- 1 Tbsp unsalted butter, melted
For the dough:
- 2 1/2 cups all-purpose flour
- 3 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- 6 Tbsp unsalted butter, melted
For the icing:
- 2 Tbsp unsalted butter, softened
- 1/2 tsp pure vanilla extract
- 1 to 2 tsp milk
- 1 cup confectioner’s sugar
To make the filling:
*Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.
To make the dough:
*Preheat oven to 425 degrees F. Brush a 9-inch cake pan with 1 tablespoon of the melted butter.
*In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, vanilla and 2 tablespoons of the melted butter, and stir until just combined. Transfer the dough to a flour work surface and knead until smooth (it will still be very soft, but will be smoother and less lumpy).
*Flatten the dough into a rectangle about 12 x 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling over the dough and spread it evenly over the top, leaving about 1/2 inch or so border around the outside edge. Press the filling down to to pack it on top of the dough.
*Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log. Pinch the seam closed and lay the log seam side down. Cut it into 8 even pieces, and transfer each roll to the prepared cake pan. Brush the remaining 2 tablespoons of melted butter. Bake for 20 to 23 minutes, until golden brown.
To make the icing:
*In a medium bowl, mix the butter, vanilla and sugar until they come together. Add a teaspoon or two of milk to loosen it up.
*Allow the cinnamon rolls to cool in the pan for 5 minutes. Pour the icing over the rolls. Serve warm.
*These will keep in an airtight container for 3 days.
Note: For the buttermilk, I measured out just about a cup of milk and then added enough white vinegar to make it 1 cup. I let the mixture stand for 2-3 minutes before using. Also, I melted butter as I went along and found that was easiest to keep track of tablespoons of melted butter needed throughout the recipe.