More for Four: Cinnamon Rolls from Scratch!

In episode 2 of Mange` Mondays, we decided to tackle a family favorite.... Cinnamon Rolls! We typically use the refrigerated cans that you just pop into the oven, bake, and then ice. But the extra 10 minutes to make these are so worth it once you try them! Plus, Little Man loved getting in on the action and got to really help!

I happened to find this amazing yeast free recipe on Iowa Girl Eats and thought that it was a worth a shot. As usual, I made some changes but here is the Original Recipe.

Cinnamon Filling:

3/4 cup packed brown sugar
1/2 cup granulated sugar
1 Tablespoon cinnamon
1/2 teaspoon salt
2 Tablespoons Earth Balance non dairy butter, melted

For the Dough:
2-1/2 cups all purpose flour, plus more for rolling out dough
1/4 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lowfat buttermilk
4 Tablespoons Earth Balance non dairy butter melted
For the Icing:
3 ounces cream cheese softened
4 tablespoons lowfat buttermilk
1 cup powdered sugar

1. Preheat oven to 425. Combine filling ingredients in a small bowl, then mix with a fork until well blended.

2. In a another, larger bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk and melted butter in a separate bowl, then pour into the middle of the dry ingredients. Stir together until dough just comes together (do not overmix.) Kneed slightly with your hands until the dough forms into a ball, then slice it in half.

3. On a lightly floured surface, roll each half into a 12×8″ rectangle (think slightly longer than a sheet of paper.) Press half the filling mixture into the center, leaving 1/4″ of the dough clear on all 4 sides, then roll like a sausage. Pinch together seam, trim ends and cut into 8 slices. Repeat with the other dough half, then place rolls in a non-stick sprayed 11×8″ pan. Bake for 15 minutes.

4. Meanwhile, to make the icing, mash together softened cream cheese and powdered sugar with a fork until smooth. Whisk in buttermilk, 1 Tablespoon at a time, until creamy. Drizzle onto hot cinnamon rolls and spread evenly.