Posted May 17, 2012
6 tbsp unsalted butter, cut into chunks and softened
2 cups + 2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
4 tablespoons buttermilk, room temperature
4 tsp cinnamon
2/3 cup granulated sugar
2 eggs, room temperature
1 cup powdered sugar
1 to 2 tbsp milk
1 to 2 tsp lemon juice (optional)
Combine your flour, salt, baking powder, baking soda and cinnamon in a bowl with a whisk. In a stand mixer with a paddle, cream your softened butter together with the sugar on medium for about 3 minutes until the mixture is pale and fluffy. Scrape down the edges of the bowl every now and then to make sure all the ingredients are mixed in.
Beat in your two eggs until incorporated. Reduce speed to low and add the flour mixture and buttermilk, alternating between the two. Scrape down the bowl as needed. Increase speed to medium high until the mixture is completely smooth. Give the batter one final stir by hand.
In a cupcake or bunt pan, layer small squares of wax paper inside, creasing the edges as it enters. Give them a small spray of Pam. Divide your batter evenly into the cake pan. Hold the wax paper open as your pour your batter in to make things a little easier.
Tap the pan on the counter to release air bubbles. Give it a bacon shake (™).
Preheat your oven to 350F degrees. bake for 20-22 minutes. Use a toothpick to check when it’s finished by inserting it and seeing if it comes out clean.
While it’s baking, prepare your glaze.
Combine your powdered sugar, milk, and lemon juice in a mixing bowl and whisk thoroughly. If it’s too powdery, add in a little more milk or lemon juice. If it’s too watery, add in more powdered sugar.
After 20-22 minutes, remove the cake pan and let it cool. Once it’s cooled, remove the wax paper from each sweet roll. Apply the glaze liberally to the top of the cakes and let it set for a few minutes before enjoying them while they’re still warm!
Don’t let anyone steal your sweetrolls!
*Adapted from a recipe in Cooking for Two by America’s Test Kitchen