Easy Cinnamon Rolls (Sue Cartwright)

By LADONMANK

Ingredients

• 8 tbsp unsalted butter, melted
• 3/4 cup packed light brown sugar
• 5 tbsp granulated sugar
• 2-1/2 tsp cinnamon
• 2-2/3 cups all-purpose flour
• 1-1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 cup low-fat buttermilk
• 1 large egg
• 1/4 cup low-fat cream cheese, softened
• 1 tbsp low-fat buttermilk
• 1-1/4 cups confectioners' sugar

Details

Servings 9
Adapted from lhj.com

Preparation

Step 1

Directions

1.Heat oven to 425 degrees F with rack in upper third. Coat a 9-inch square pan with cooking spray; set aside.

2.In a bowl, combine the brown sugar, 2 tbsp granulated sugar and cinnamon with 2 tbsp butter; set aside.

3.In a large bowl, whisk together the flour, 3 tbsp granulated sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg and 3 tbsp butter. Stir together the liquid and dry ingredients; dough will look rough. Knead on a floured surface until just smooth, about 5 turns.

4.Pat or roll dough into a 9-by- 13-inch rectangle. Brush with 2 tbsp butter. Spread dough with brown sugar filling, leaving ¿¿-inch border. Use a spatula to lift dough from surface and roll, starting at a long side, to form a tight log. Pinch seam to seal log and slice evenly into 9 pieces. Place in prepared pan swirl-side up and press rolls down slightly. Brush tops with 1 tbsp butter.

5.Bake until edges are just golden brown and rolls are cooked through, 22 to 25 min. Loosen rolls from pan and invert onto a plate; reinvert to right side up onto a rack. Cool 5 min before icing.

6.For icing: In a bowl, beat together cream cheese and buttermilk until smooth. Beat in confectioners' sugar to form icing; spread over rolls with a knife. Serve rolls warm. Makes 9 rolls.