Directions

• Preheat the oven to 375°F (190°C) and grease a 12-muffin pan. You can also use a round 9-inch pie dish or 9-inch cake pan.
• Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix until a soft dough forms – I used my hand.
• Place the dough between plastic wrap and roll it into a 10×14-inch (25x35cm) rectangle.
• Combine the softened butter, brown sugar, and cinnamon to create a paste. Spread all over the dough. If the butter is very soft, the consistency of the filling will be quite liquid. Don’t worry, once you spread it onto the dough, it will harden and become more manageable.
• Roll the dough up tightly into a 14-inch log, with the help of the plastic wrap. Using a very sharp knife, or dental floss, cut into 12 rolls; each roll is slightly wider than 1 inch – or if you have a ruler with centimeters, each is 3 centimeter long. Arrange rolls in the prepared pan.
• Bake for 20-22 minutes (22–26 minutes if using the 9″ round pan.) If you notice that the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. Remove the pan from the oven and place it on a wire rack as you make the frosting. (You can also make it as the rolls bake.)
• In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve.