CINNAMON ROLLS (RECIPE WITHOUT YEAST)

Steps:

• Directions: 1. Preheat the oven to 425°. Generously coat a 9 inch round cake pan and a wire cooling rack with vegetable oil spray. 2. Make the filling: combine together the brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and the 1 Tablespoon melted butter until the mixture resembles wet sand. 3. Make the dough: In a large bowl, whisk together the flour; 2 Tablespoons white granulated sugar, baking powder, baking soda, and salt. 4. In a separate bowl, whisk the buttermilk and 2 Tablespoons of the melted butter together. 5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy. 6. Turn the dough out onto a generously floured counter and knead until smooth, about 1 minute. 7. Press the dough out into a 9 by 12 inch rectangle using your hands. 8. Brush the dough with 2 Tablespoons melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough. 9. Loosen the dough from the counter using a bench scraper or a metal spatula. 10. Starting at a long side, roll the dough, pressing lightly, to form a tight log. 11. Pinch the seam to seal. Slice the dough into 8 even pieces. 12. Place the slices in the greased pan. 13. Brush with the remaining 2 Tablespoons melted butter. Bake until the edges are golden brown, 20-25 minutes. 14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes before frosting with cream cheese icing. Prepare the icing while rolls are cooling.