Quick Cinnamon Rolls with Buttermilk Icing
We find it near impossible to pass up good cinnamon rolls. Now with our lighter version, we don’t have to curb our impulses.
Why This Recipe Works
Our first step in developing a lower-fat cinnamon roll recipe was to eliminate some of the butter. Next we set out to find a replacement for the cream called for in most dough recipes, settling on buttermilk, to which we added a little baking soda. Baking soda reacts with the acid in buttermilk to produce carbon dioxide gas, which causes lift. The acid in the buttermilk gave the buns a more complex flavor and tenderized the gluten in the dough, making the interior airy and light. For the glaze for our lower-fat cinnamon buns, we combined buttermilk and light cream cheese, then sifted confectioners’ sugar over the mixture.
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