One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting
"There's no reason to buy refrigerated dough-in-a-tube rolls or go to Cinnabon for your fix. These soft, light, fluffy rolls are made from scratch in 1 hour. The dough is made, rolled out, sliced, and immediately baked, which eliminates many hours and steps compared to most cinnamon roll recipes. And here's nothing lost in terms of taste or texture. Buttermilk is essential for the recipe, and read the blog post for flour and yeast recommendations. The easy yet tangy cream cheese frosting is the literal icing on the buttery soft cinnamon rolls...."
INGREDIENTS
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2 1/2 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 1/4 cups bread flour) + extra flour if needed, see directions
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1 cup buttermilk, warmed to manufacturer's directions, see directions
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2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
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2 tablespoons canola or vegetable oil
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2 tablespoons granulated sugar
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1/4 teaspoon salt, optional and to taste
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Filling
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1/2 cup unsalted butter (1 stick), very soft
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1/3 cup granulated sugar
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1/3 cup light brown sugar, packed
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3 tablespoons cinnamon
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Frosting
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4 ounces cream cheese, very soft (light cream cheese may be substituted, but it's runnier and you may want to skip the cream)
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about 2 cups confectioners' sugar
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about 2 to 3 tablespoons cream, half-and-half, or milk (eggnog, maple syrup, orange juice, Baileys, or Kahlua may be substituted if desired)
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