Sweet and sticky homemade cinnamon rolls frosted with cream cheese icing. Just like Cinnabon make!
Make the dough by mixing together in a large bowl all the ingredients, reserving a little of the buttermilk at first only adding it if the dough seems a little dry. Knead for 1015 minutes until soft and a little sticky even then place in a greased bowl covered with cling to prove until doubled if not trebled in volume.
Working with half the dough at a time, roll it out to a large rectangle no more than 5mm thick.
Soften the butter by blitzing in the microwave for 2030 seconds only and beating until very soft – it’s easiest to work with if it isn’t fully melted. Spread half over the dough.
Mix the cinnamon, cornflour and muscovado sugar together in a bowl and sprinkle half over the butter.
Roll up reasonably tightly and slice into 10 rolls, repeat with the other half of the dough. Place cut surface up in a large roasting tray – you can actually use whatever dishes you like, even disposable foil trays if you plan on giving them away.
Cover with cling and allow to prove until just about doubled in size again – they should be just about touching. Preheat the oven to 200˚C and when ready, bake for 20-25 minutes. They will rise up, brown on top and peak a little in the middle. Carefully prodding the size will see the bins spring back when they are ready but beware the hot sugar on your fingers.
Whilst the rolls are baking, make the frosting as you want to paint it on as soon as they come out of the oven to keep them soft and sticky, ooey and gooey. Melt the butter in the microwave until liquid then mix in the remaining ingredients and beat until it is smooth. Paint half on (about a teaspoon per bun if making 20) as the buns come out of the oven then when cooled to room temp, paint the rest on. Get the napkins ready and dig in!