RECIPE USING CINNAMON ROLLS RECIPES

Steps:

• Preheat oven to 375°F
• Lightly spray a 8-9 inch circular cake pan or pie dish with nonstick cooking spray
• Melt butter in a small saucepan or in microwave and allow to cool slightly
• To the bowl of a stand mixer fitted with the hook attachment, sift all the dry ingredients
• With the mixer on low, slowly pour in buttermilk, vanilla, and melted butter
• Let mixture knead for 2-3 minutes on medium speed until a smooth dough forms
• Turn dough out on to a lightly floured surface and knead for an additional 2-3 minutes adding a sprinkle of flour as needed, until dough is smooth and supple
• Let rest for 10 minutes while you prepare you filling
• For the filling, in a medium bowl, combine softened butter, brown sugar, cinnamon and salt
• Mix thoroughly until totally combined and set aside
• Add a light dusting of flour to your work surface and roll the dough out to approximately 13"x19" rectangle
• Using an offset spatula, evenly spread the filling over the dough, leaving a 1/2 border around the outside
• Starting at the edge closest to you, begin tightly rolling the dough into a pinwheel
• Lightly pinch the edge to the roll to seal shut
• Using a serrated knife, trim the very ends of both sides of the log off
• Cut the log into 9 equal portions and arrange in your baking pan, giving each roll a light press to flatten slightly
• Bake at 375°F for 10 minutes, then reduce heat to 350°F and bake for an additional 18-20 minutes until lightly golden and gooey
• For the glaze, in a small bowl, add confectioners sugar and enough milk to reach desired consistency
• Allow rolls to cool slightly before topping with glaze

Steps:

• Preheat oven to 375°F
• Lightly spray a 8-9 inch circular cake pan or pie dish with nonstick cooking spray
• Melt butter in a small saucepan or in microwave and allow to cool slightly
• To the bowl of a stand mixer fitted with the hook attachment, sift all the dry ingredients
• With the mixer on low, slowly pour in buttermilk, vanilla, and melted butter
• Let mixture knead for 2-3 minutes on medium speed until a smooth dough forms
• Turn dough out on to a lightly floured surface and knead for an additional 2-3 minutes adding a sprinkle of flour as needed, until dough is smooth and supple
• Let rest for 10 minutes while you prepare you filling
• For the filling, in a medium bowl, combine softened butter, brown sugar, cinnamon and salt
• Mix thoroughly until totally combined and set aside
• Add a light dusting of flour to your work surface and roll the dough out to approximately 13"x19" rectangle
• Using an offset spatula, evenly spread the filling over the dough, leaving a 1/2 border around the outside
• Starting at the edge closest to you, begin tightly rolling the dough into a pinwheel
• Lightly pinch the edge to the roll to seal shut
• Using a serrated knife, trim the very ends of both sides of the log off
• Cut the log into 9 equal portions and arrange in your baking pan, giving each roll a light press to flatten slightly
• Bake at 375°F for 10 minutes, then reduce heat to 350°F and bake for an additional 18-20 minutes until lightly golden and gooey
• For the glaze, in a small bowl, add confectioners sugar and enough milk to reach desired consistency
• Allow rolls to cool slightly before topping with glaze