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====== Cinnamon Rolls ======
When I was a kid, mom made biscuit style cinnamon rolls all the time (she says the recipe is in the Betty Crocker cookbook, which I do not have).  I never learned to like the bready ones like Cinnabon (plus, all that yucky sweet frosting) or the ones that Pillsbury sells in a tube. Then one of our au pairs made cincamon rolls, exactly the way mom always did.  That was a good year. And, Whole Foods sometimes sells 'Two Bite Cinnamon Rolls' that are exactly the right thing. The secret is biscuit dough, not a raised bread dough. But, the recipe search was a hassle - too many lazy people today buying biscuit dough already made in those tubes - doesn't seem right.  Then too many recipes that call for buttermilk which we don't stock and I don't want to substitute for...

===== Ingredients =====
Rolls
  * 2 C Flour
  * 1 Tbsp Baking Powder
  * 1 tsp Salt
  * 1 Tbsp Sugar
  * 1/2 C Butter cold and cubed
  * 3/4 C Milk
Filling
  * 4 Tbsp Butter melted
  * 1/2 C Sugar
  * 2 Tbsp Cinnamon
Frosting
  * 2 C Powdered Sugar
  * 1 tsp Vanilla
  * 3 Tbsp Butter melted
  * 4 Tbsp Heavy Cream

===== Directions =====
  - Preheat oven to 425°F.
For the filling
  - In a medium bowl, whisk together melted butter, cinnamon, and sugar. Set aside.
For the rolls
  - In a food processor pulse to combine flour, baking powder, salt, and sugar.
  - Add in cubed butter and process about 8 seconds until mixture resembles wet sand.
  - Pour flour mixture into a mixing bowl. Add milk and stir with spatula.
  - Turn out onto a floured work surface and roll out into a 7×11 square.
  - Fold dough into thirds width wise.
  - Turn 90 degrees and roll out again.
  - Repeat this laminating process 5 or so times (the more you fold the more flaky layers are achieved)
  - Cut dough in half. Roll out 1 piece of dough into a rectangle about 6"x12".
  - Using half the filling, spoon and spread over dough making sure to get all the way to the edge.
  - Roll dough lengthwise into a log. Using a sharp knife, slice log in 1 inch sections. Repeat using the rest of the dough.
  - Butter cast iron skillet or pan and arrange cinnamon rolls. I am able to fit all the rolls into one 12 inch cast iron skillet.
  - Cover with foil and bake for 25 minutes on center rack.
  - Remove foil and bake for an additional 5 minutes or until rolls are nicely browned.
  - While rolls are baking make the frosting by whisking together all ingredients
  - Remove rolls from oven and allow to cool for 5 minutes before frosting
  - Cinnamon Rolls are best fresh out of the oven but will stay fresh for 2 days in an air tight container



originally submitted by mike on Feb 15, 2021
{{tag>mike}}
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