Quick Cinnamon Rolls

I'm a breakfast person. I love it. I don't really do cereal and milk if I have time to make something better. Like cinnamon rolls. While I do love a nice yeast-raised cinnamon roll, these quick no-rise cinnamons rolls definitely hit the spot, and they didn't take all day to make. Also, with the addition of whole-wheat flour, you can feel a little less guilty about these guys. They did get a little bit messy because the dough is a kind of sticky, but the mess was totally worth it for a warm homemade cinnamon roll right out of the oven. Smeared with cream cheese frosting of course.

Quick Cinnamon Rolls

Slightly Adapted from: Handle the Heat

Filling
1/3 cup brown sugar
1/3 cup sugar
2 tsp ground cinnamon
dash of nutmeg
dash of salt

Dough

1 1/2 cups all purpose flour

3/4 cup whole wheat flour

2 tbsp sugar

1  tsp baking powder, heaping

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups buttermilk (or regular milk)

5 tbsp butter, melted and cooled, divided

Glaze

3/4 cup confectioners’ sugar

1 oz light cream cheese

1 tbsp milk

1. Preheat oven to 425. Line an 8-inch square baking dish with aluminum foil and lightly grease.
2. Prepare the filling. Whisk together all filling ingredients in a small bowl. Set aside.
3.In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole what flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together into a shaggy ball. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily. This can also be done by kneading for about 1 minute with a paddle attachment or dough hook, and adding a tablespoon or two of flour to a mixer bowl.
4. Place dough on a floured surface and press or roll out into a 9×12-inch rectangle with the long side facing you. Take remaining tablespoon of melted butter and brush over dough rectangle. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge. Using a bench scraper to help you (or a large, flat spatula if you don’t have one), roll the dough up into a tight spiral. Pinch seam to seal.
5. Use a serrated knife to cut dough into 9 even pieces. (I seem to be challenged in this area, I got about 11...) Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.
Cover pan with aluminum foil. Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown. Use the foil to life the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.
6. Prepare the glaze: In a medium bowl, whisk all glaze ingredients together with a hand mixer until very smooth. Drizzle over slightly cooled rolls and serve.

Store leftovers in an airtight container after they have completely cooled.

I am sharing this recipe in the sweet treat link party at "Sweet as Sugar Cookies"