Ingredients: |
Ingredients: 1/4 cup frozen shortening, cut into small pieces 1/4 cup cold butter, cut into small cubes 2 1/2 cups self-rising flour 1 cup buttermilk 6 tablespoons butter, softened 1/4 cup granulated sugar 1/4 cup firmly packed light brown sugar 1/2 teaspoon ground cinnamon
Vegetable cooking spray Wax Paper
CREAM CHEESE FROSTING (*I prefer this frosting) 4 ounces cream cheese, softened 1⁄4 cup butter, softened 1 1⁄2 cups powdered sugar 1 1⁄2 teaspoons milk 1⁄2 teaspoon vanilla
CREAMY GLAZE 1 cup powdered sugar 1/2 teaspoon vanilla extract 4 tablespoons heavy cream
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Directions: |
Directions:Step 1 Preheat oven to 450°. Cut shortening and butter into flour with a pastry blender or fork in a medium bowl until crumbly and mixture resembles small peas. Freeze 10 minutes.
Step 2 Make a well in center of flour mixture; add buttermilk, and stir with a fork just until dough comes together.
Step 3 Turn dough out onto a heavily floured surface, and knead 8 to 10 times. Transfer dough to a heavily floured piece of wax paper about 18 inches long. Roll dough into a 14- x 10-inch rectangle.
Step 4 Spread dough with softened butter, leaving a 1/2-inch border. (Make sure butter is very soft, and spread it gently.) Stir together sugars and cinnamon; sprinkle over butter. Lift and tilt wax paper, and roll up dough, jelly-roll fashion, starting at 1 long side and using wax paper as aguide. Cut dough into 14 to 16 (1-inch-thick) slices. Place rolls in a lightly greased (with cooking spray) 9-inch round pan.
Step 5 Bake at 450° for 13 to 15 minutes or until rolls are golden brown. Cool in pan on a wire rack 5 minutes.
Step 6 Meanwhile, prepare Creamy Glaze, and drizzle over rolls.
CREAM CHEESE FROSTING (*I prefer cream cheese frosting) Beat all ingredients until well mixed
CREAMY GLAZE Whisk together powdered sugar, vanilla, and 3 Tbsp. heavy cream. Whisk in up to 1 Tbsp. cream, 1 tsp. at a time, until smooth and creamy. Use immediately. |