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Ingredients
- 1/4 cup frozen shortening, cut into small pieces
- 1/4 cup cold butter, cut into small cubes
- 2 1/2 cups self-rising flour
- 1 cup buttermilk
- Wax paper
- 6 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Vegetable cooking spray
- GLAZE
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons heavy cream
Details
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 450°. Cut shortening and butter into flour with a pastry blender or fork in a medium bowl until crumbly and mixture resembles small peas. Freeze 10 minutes.
2. Make a well in center of flour mixture; add buttermilk, and stir with a fork just until dough comes together.
3. Turn dough out onto a heavily floured surface, and knead 8 to 10 times. Transfer dough to a heavily floured piece of wax paper about 18 inches long. Roll dough into a 14- x 10-inch rectangle.
4. Spread dough with softened butter, leaving a 1/2-inch border. (Make sure butter is very soft, and spread it gently.) Stir together sugars and cinnamon; sprinkle over butter. Lift and tilt wax paper, and roll up dough, jelly-roll fashion, starting at 1 long side and using wax paper as a guide. Cut dough into 14 to 16 (1-inch-thick) slices. Place rolls in a lightly greased (with cooking spray) 9-inch round pan.
5. Bake at 450° for 13 to 15 minutes or until rolls are golden brown. Cool in pan on a wire rack 5 minutes.
6. Meanwhile, prepare Creamy Glaze, and drizzle over rolls.
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