For Christmas morning, I was looking for something easy, quick, and filling. I really wanted cinnamon rolls, but I'm not gonna lie, most of the time I enjoy grabbing the Pillsbury Cinnabon cinnamon rolls and just throwing them in the oven when I have a hankering for cinnamon rolls.
Of course, for a special morning like Christmas, I don't want to serve something up from a can. I also didn't want to wake up at 4am to have breakfast ready by the time the kids woke up at 7am. These rolls can be made in 45 minutes or less, so they are a definite win in my book. I would say that these are on the top of my favorite cinnamon roll list.
The buttermilk and cloves make these stand out compared to just regular old cinnamon rolls. They are definitely a breakfast you want to make as soon as possible!
What you need:
For the Filling:
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/8 tsp. salt
- 1 Tbsp. unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 3 Tbsp. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups buttermilk
- 6 Tbsp. unsalted butter, melted
- 2 Tbsp. cream cheese
- 2 Tbsp. whole milk
- 1 cup powdered sugar
- For the filling: Combine sugars, cinnamon, cloves, and salt in a bowl. Stir in melted butter until it is the consistency of wet sand.
- For the rolls: In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add buttermilk and 2 Tbsp. butter to dry ingredients and stir to combine.
- If you are using a mixer, knead on low until smooth. If you aren't using a mixer, place on a floured surface and knead with hands until it is smooth. The dough will be soft and sticky.
- On a floured surface, roll dough out to a rectangle of about 12 inches by 8 inches.
- Top with 2 Tbsp. melted butter and spread around leaving about 1/2 an inch border from the edge.
- Sprinkle and slightly press the filling on top of the butter.
- From the long end, roll up the rectangle tightly. Pinch the seam closed and arrange it until the seam is on the bottom.
- Slice into 8 pieces (it's easiest to cut it in half first and then cut each half into a half, and then once last cutting each section in half). Press down on the top of the rolls slightly. Place rolls in a lightly greased 9-inch cake pan or pie pan.
- Brush the tops with remaining 2 Tbsp. butter.
- Bake at 425* for 20 to 25 minutes, or until golden brown.
- For the icing: beat cream cheese until smooth. Add sugar and beat until smooth. Add milk until desired consistency is reached and icing is smooth.
- When rolls are done in the oven, cool for 5 minutes in the pan. Pour icing over the top and serve warm!
Recipe from Bakingdom
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