While my boys and I were in North Carolina visiting family a few weeks ago, I did a search for a quick (no yeast) cinnamon roll recipe to make for breakfast one morning. These delicious-looking rolls popped up from Young Married Chic. Mostly I wanted quick, but was hoping for delicious, too. While we ate, I heard the comment, "These are the best cinnamon rolls I have ever eaten." That comment came from my seventy-five-year-old father, who happens to love food more than anything the world. Anything in the world besides his family, that is.
Preheat your oven to 425 degrees F. Pour 1 tablespoon of melted butter into a 9-inch round cake pan. Brush to coat the entire perimeter of the pan.
Make the filling.
In a small bowl, combine:
3/4 cup dark brown sugar
1/4 granulated sugar
2 teaspoons cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
Add 1 tablespoon of melted butter and stir until crumbly. Set aside.
Make the dough.
In a medium bowl, combine:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
In a separate bowl, combine:
1 1/4 cups buttermilk
2 tablespoons butter, melted
Add the buttermilk mixture to the flour mixture and stir until the liquid is just incorporated, about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth, 3 to 4 minutes. Roll the dough into a 9x12-inch rectangle. Brush the surface of the dough with 1 tablespoon of melted butter.
Sprinkle the filling evenly over the dough, leaving a 1/2-inch border around the edges. Gently press the filling into the dough, and loosen the dough from the work surface. Starting at a long edge, roll the dough to form a log.
Pinch seam to seal. Seam-side down, cut the log into eight equal pieces. Place one roll in the center of the prepared pan, and the seven remaining rolls around it in a circle.
Brush with 2 tablespoons of melted butter.
Bake in the preheated oven for 25 to 28 minutes, or until golden brown. Allow rolls to cool for 5 minutes. While the rolls are cooling, prepare the glaze.
In a small bowl, combine:
3 oz. cream cheese, softened
2 tablespoons buttermilk, at room temperature
Whisk until smooth. Add 4 tablespoons of confectioners' sugar 1 tablespoon at a time. Whisk until a smooth glaze forms, about 30 seconds.
Use a knife to loosen the rolls from the outer edge of the pan. Place a plate over the top of the pan and invert the rolls onto the plate. Place a serving platter on the inverted rolls and flip them over again.
Drizzle the glaze evenly over the rolls and serve.
So there you go, friends. The best cinnamon rolls my food-loving father has ever eaten!