A few years ago we had the snow storm of the century. I’m not talking inches…I’m talking a couple feet of snow. Incidentally in that snow storm, we had a new neighbor moving in next door, yep there they were with their U-Haul shoveling and dragging in the sofa. On that snow-bound day, I was busy baking up a storm! (Get-it?) There is something about snow, that makes me want to bake. Although I don’t claim to be a baker, my husband does say my cinnamon rolls can rival the local bakery’s rolls. (I think he may be a little biased, but I must say there is nothing like a good warm cinnamon roll right out of the oven.) When it comes to these rolls, I think it’s not so much my baking skills; but the dough that makes these so delicious. I let them rise a full hour or more so they are light and fluffy and extremely soft and tender. Anyway, the housewarming present for the new neighbors had to be something delicious and warm. Is that why they call it “housewarming”? I’m on a roll or should I say, cinnamon roll?!! (I crack myself up.) Oh my word, I just want to say these cinnamon things are crazy good! If you ever need to brighten someone’s day or you just need to satisfy your own cinnamon roll craving, these bad boys are the answer!
Buttermilk Cinnamon Rolls (Bread Machine)
- 2/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 1 tablespoon butter, melted
- 3/4 cup buttermilk, low fat
- 1/4 cup water
- 1 tablespoon butter
- 2 1/4 cups bread flour
- 3 tablespoons sugar
- 1 tablespoon dry milk
- 1 1/2 teaspoons active dry yeast
- 1/2 cup butter softened
- 1 ounce cream cheese, softened to room temp.
- 2 tablespoons buttermilk, low fat
- 3/4 to 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
In a small bowl combine the brown sugar, granulated sugar, cinnamon, cloves and salt. Add one tablespoon melted butter and stir with a fork until well combined. Set aside
Measure all of the roll ingredients into the bread pan in the order listed. Press the dough display on your bread maker.
Meanwhile, line a 9X13-inch baking dish with aluminum foil and brush with one tablespoon butter.
When dough cycle has finished press stop and remove the dough. When the dough is ready, turn it out onto a lightly greased pastry mat or your kitchen counter and press dough into a 16 by 12-inch rectangle. Using your hands or a rubber spatula, gently spread the 1/2 cup softened butter over the dough. Sprinkle evenly with the brown sugar filling leaving about a 1/2 inch border around the edges. With your hand lightly press the filling into the dough.
Starting with the long side of the rectangle, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal and roll the log so it is seam side down. Using a serrated knife, cut it evenly into 9 pieces.
Arrange the rolls cut side down on the prepared baking pan and cover with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours.
Bake at 350 degrees for 22-25 minutes, until the rolls are golden on top
While the rolls are baking, add the softened cream cheese and buttermilk to a blender and blend until it is a smooth consistency. Add the confectioner’s sugar a 1/4 cup at a time. If too thick, add additional buttermilk one teaspoon at a time until desired glaze consistency. Add vanilla and pulse until blended.
When the rolls are done, use the foil overhang to lift them out of the baking pan and onto a wire rack. Let cool for 5 minutes, then separate the buns. and drizzle with the glaze.