Ingredient for filling ½ cup butter, very soft, plus 1t greasing the pan ⅓ - ½ cup brown sugar 1 ½ teaspoons cinnamon
Ingredient for dough 2 cups flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon fine salt ¼ teaspoon baking soda ¼ cup canola or vegetable oil ¾ cup buttermilk
Ingredient for frosting 3 ounces cream cheese, very soft ¾ cup confectioners sugar, sifted if lumpy 1 teaspoon whole milk ½ teaspoon vanilla extract
Method
Heat oven to 375 F convection. Lightly grease an 8 or 9-inch round or square cake pan.
Make the filling: In a medium bowl, using a wooden spoon, mix butter, brown sugar and cinnamon until smooth. Set aside.
Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and use a wooden spoon to mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 16-by-9-inch rectangle.
Gently spread the filling evenly over the dough, right to the edge. Starting from one of the long sides, roll up the dough into a tight cylinder (hotdog). Rotate the roll so that the seam is against the work surface. Using a piece of dental floss, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.) Bake for 17-20 minutes, or until golden.
While the rolls bake, make the frosting: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth. Add the confectioners’ sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.
