These are really good, and they don't take that long for home-made cinnamon rolls. They make a delicious breakfast! You can heat leftovers in microwave for about 10-15 seconds and they taste like "just out of the oven" again. The leftovers make good snacks!
10 cups flour, plus additional flour for work surface
8 tablespoons granulated sugar
5 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
5 cups buttermilk (I used 5 cups milk and 5 tablespoons lemon juice to make buttermilk)
3 sticks butter, melted
3 cups packed, dark brown sugar
1 cup granulated sugar
8 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoons salt
4 tablespoons butter, melted
Preheat oven to 425 degrees. Spray cookie sheets with cooking spray, or grease with shortening. Prepare filling and set aside.
Mix flour, sugar, baking powder, baking soda, and salt in large mixing bowl. Measure milk into a large mixing bowl or measuring cup; add lemon juice if using regular milk and let set for a few minutes. Add milk to dry ingredients and mix dough (dough will look slightly shaggy). Transfer dough onto lightly floured surface and kneed until dough is smooth.
Divide dough into four sections; roll one section at a time, each time putting 1/4 of the filling onto dough and rolling up. Cut roll about every 2 inches, place on greased cookie sheets.
Bake for 20-25 minutes in preheated oven. Put icing on as soon as you take them out of the oven.
8 tablespoons cream cheese, softened
8 tablespoons milk
4 cups powdered sugar
Yields approximately: 45 rolls
Note: I x4-ed this recipe (the measurements above are the ones I used), and we had plenty of leftovers for our family of 11.