Updated: Jan 8
INGREDIENTS 2 cups all purpose flour
1/4 teaspoons baking soda
4 tablespoons white sugar
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons butter, melted
3/4 to 1 cup of buttermilk, room temperature
3/4 cup brown sugar
1/4 cup white sugar
3 teaspoons cinnamon
ICING 1 8oz block cream cheese, softened
6 tablespoons butter, melted
1 to 1 1/2 cups powdered sugar
1 vanilla bean (or 1 teaspoon vanilla extract)
In a large bowl, whisk together the flour, baking soda, sugar, cinnamon, and salt. Add in the butter and the buttermilk, combine with a spoon.
On a floured work surface, dump the mixture out and knead for about a minute. You should knead it just enough to where it comes together and you can form a ball shape.
Add this back into your bowl; cover with a damp rag or towel and let rest for 15 minutes.
Meanwhile, preheat the oven to 350 degrees F, and in a separate bowl, combine the sugars and cinnamon to make the filling (SEE NOTES).
After the resting period, place the dough ball on a floured surface and roll out with a rolling pin into a rectangular shape.
Sprinkle the cinnamon-sugar mixture on top and press into the dough with your hands.
Once you have your desired amount of filling, begin to roll the dough tightly into a cylinder shape.
After its rolled, take a non-serrated knife or bench scraper and cut the cinnamon rolls out. I like to cut mine 1 inch thick.
In a buttered dish, or cast iron skillet, place the cinnamon rolls and bake at 350 for 25-30 minutes.
Remove and drizzle with icing, serve warm :)
In a stand mixer or a bowl with a hand mixer, combine the cream cheese and the melted butter.
When this is at a smooth consistency, add in the powdered sugar until it's as sweet as you like. Add in the vanilla bean paste or extract and mix again.
NOTES: if you use the measurements above, you'll have a good bit of the filling left over. You can either cut the measurements in half or save the filling for future use!