1 Hour Buttermilk Cinnamon Buns

Homemade Cinnamon Rolls with Cream Cheese Icing made in 1 Hour! 

I made these one morning for Jenna since I was bored of waiting for her to wake up. They were awesome and were a great use for the constant container of leftover buttermilk in the fridge that you don't know what to do with. They only took an hour, where as many recipes are something that needs to sit overnight. The Icing is the best part, I am kinda cream cheese icing obsessed. 

Ingredients:

Dough

  • 2 1/2 cups all-purpose flour

  • 1 cup buttermilk, warmed to manufacturer's directions, see directions on container or online

  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)

  • 2 tablespoons canola or vegetable oil

  • 2 tablespoons granulated sugar

  • 1/4 teaspoon salt

Filling

  • 1/2 cup unsalted butter (1 stick), very soft

  • 1/3 cup granulated sugar

  • 1/3 cup light brown sugar, packed

  • 3 tablespoons cinnamon (or Penzys Cake Spice, my favorite!)

Frosting

  • 4 ounces cream cheese, very soft (I always add a bit more)

  • about 2 cups confectioners' sugar

  • about 2 to 3 tablespoons cream, half-and-half, or milk

Directions:

Preheat oven to 350F. Prepare a 9-inch pie dish (holds about 9 rolls) OR prepare a 9x13 pan by spraying with cooking spray or grease and flour the pan(s); set aside.

Dough 

In a bowl, combine all dough ingredients and knead for about 7+ minutes, or until dough is soft, smooth, and has come together in a firm mass, make sure your hands aren't too warm. If hand-kneading, you may need to knead a few minutes longer. 

Note - Based brand of yeast used, buttermilk temperature will vary. Red Star Platinum yeast calls for a warmer temperature than most, 120 to 130F; other brands are much lower, about 95 to 105F. Warm buttermilk according to the yeast manufacturer's recommendations on the packaging. It took me about a minute in the microwave, in 10 second increments, letting the glass cool each time before continuing, my first try failed since the buttermilk separated, but slowing it down helps. I took the temp with a digital thermometer, and shot for colder rather then too hot. 

Note - Dough should be smooth, not overly sticky, and fairly easy to handle. If your dough is very wet, moist, sticky, or gloppy, add flour in 1 tablespoon increments until it comes together easily.

Turn dough out onto a Silpat-lined or cooking sprayed work surface.

Using a rolling pin, roll dough into a rectangle that's approximately 9x14 inches. Use a 9x13 pan and just eyeball it so the dough is a little longer than the pan.

Filling 

 Spread butter in an even layer over the surface of the dough, leaving about 1/4-inch margins around edges; set aside.

In a small bowl, add sugars, cinnamon, and stir to combine. Evenly sprinkle mixture over the buttered dough.

Starting with the 14-inch side, roll dough up into a tight log.

Make approximately 1-inch slices using plain (not mint) waxed or unwaxed dental floss. It's the best way to slice rolls so they don't get squished and lopsided.

Place rolls into prepared pan..

Bake for about 20 minutes, or until cooked through and set. Watch rolls closely so you don't burn them. The dough is so white and will fool you into thinking it's still raw when it's not. Rolls continue to firm up as they cool. While rolls bake, make the frosting.

Frosting

Combine all frosting ingredients in a medium mixing bowl, and beat with an electric mixer or by hand with a whisk until smooth and combined. Based on desired frosting consistency, you may need to play with the sugar and cream ratios slightly, I added a bit more cream cheese for taste and sugar to thicken since I'm not a fan of runny icing. 

Yield: about 10 med rolls, or 6-8 jumbo rolls

 

adapted from: 

http://www.averiecooks.com/2013/12/one-hour-homemade-cinnamon-rolls-with-cream-cheese-frosting.html

http://www.gimmesomeoven.com/1-hour-easy-cinnamon-rolls-recipe/

 

 

Baking, Winter, BreakfastSkylar BoruckeBakingComment