Light Cinnamon Rolls

Had to do this one in 2 attempts - didn't quite get the hang of kneading and rolling the raw dough until the 2nd (was too sticky and hard to handle in first due to work surface not floured enough).

Wonderful things here, only 3 tablespoons of butter, 4.5 grams of fat each and totally eggless! Karen requested them for Christmas morning.

Took 3 hours my first attempt, 1.5 hours my second. I'm tempted to wake up early one day and surprise Billy with them.

Buttermilk icing a simple addition but heavenly. After reaching room temperature it makes all the difference to microwave them for 10 seconds before eating.

'The Best of America's Test Kitchen 2007' pg. 94

FILLING
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
2 tspns ground cinnamon
1/8 tspns ground cloves
1/8 tspns salt

DOUGH
2 1/2 cups unbleached all-purpose flour, plus extra for dusting
2 Tbspns granulated sugar
1 1/4 tspns baking powder
1/2 tspn baking soda
1/2 tspn salt
1 1/4 cups buttermilk
3 Tbspns unsalted butter, melted & cooled

ICING
2 Tbspns light cream cheese, at room temperature
2 Tbspns buttermilk
3/4 cup confections' sugar

1. Adjust an oven rack to the upper-middle position & heat the oven to 425. Spray an 8" square baking pan & wire rack with vegetable oil spray & set aside.

2. FOR THE FILLING: Mix all the ingredients together & set aside.

3. FOR THE DOUGH: Whisk the flour, granulated sugar, baking powder, baking soda, & salt together in a large bowl. In a separate bowl, whisk the buttermilk & 2 Tbspns of melted butter together. Stir the buttermilk mixture into the flour mixture w/a wooden spoon until liquid is absorbed (the dough will look very shaggy), about 30 seconds. Transfer the dough to a floured work surface & knead until just smooth & no longer shaggy, about 30 second.

4. Pat the dough w/hands into a 12x9" rectangle. Brush dough w/remaining Tbspn of melted butter. Sprinkle evenly w/filling, leaving a 1/2" border of plain dough around the edges. Press the filling firmly into the dough. Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at the long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down & cut into 3 even pieces, then cut each of those into 3 equal pieces resulting in 9 even pieces, with dental floss. With your hand, slightly flatten each piece of dough to seal the open edges & keep the filling in place.

5. Arrange the rolls in the prepared baking pan (3 rows of 3 rolls). Cover the pan w/foil and bake for about 12 minutes. Remove the foil & bake until edges of the rolls are golden brown, 12 - 14 minutes longer.

6. Use an offset metal spatula to loosen the rolls from the pan. Wearing oven mitts, place a large plate over the pan & invert the rolls onto the plate. Place the greased wire rack over the plate & flip the rolls onto the rack. Let the rolls cool for 5 mins before icing.

7. TO ICE THE ROLLS: While rolls are cooling, line a rimmed baking sheet w/parchment paper (for easy cleanup). Set the rack of cooling rolls over the baking sheet. Whisk the cream cheese & buttermilk together in a large nonreactive bowl until thick & smooth (the mixture will look like cottage cheese at first). Sift the confectioners' sugar over the mixture & whisk until a smooth icing forms, about 30 seconds. Spoon the icing evenly over the rolls & serve.

WHERE THINGS CAN GO WRONG: Make sure that you knead the dough just 30 seconds or the rolls will be tough. Also, when shaping the rolls, don't be afraid to use a little extra flour on the work surface if the dough seems a little sticky.