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1
To make the filling: Combine all of the dry ingredients in a small bowl.
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2
Add the melted butter and stir with a fork until the mixture looks like wet sand.
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3
Set aside.
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4
To make the dough: Preheat the oven to 425 degrees.
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5
Brush a 9-inch cake pan with 1 tablespoon of melted butter.
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6
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt (and the buttermilk powder, if using).
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7
Add the buttermilk (or water, if using buttermilk powder) and 2 tablespoons of the butter and stir until just combined.
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8
Transfer the dough to a floured work surface and knead until the dough is smooth (it will still be very sift and a little sticky, but should be smoother and less lumpy).
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9
Flatten the dough into a rectangle about 12 inches by 8 inches.
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10
Pour 2 tablespoons of the melted butter on and spread around with your fingers.
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11
Pour the filling over though dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge.
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12
Press the filling down to sort of pack it on top of the dough.
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13
Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit).
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14
Pinch the seam closed and lay the log seam side down.
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15
Cut into 8 even pieces, laying each one flat as you go.
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16
Gently press down on the top of each roll, then transfer them to the prepared cake pan.
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17
Brush with the remaining 2 tablespoons of melted butter.
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18
Bake for 20 to 25 minutes, until golden brown.
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19
To make the icing: In a medium bowl, cream the cream cheese and add the sugar.
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20
Mix until the sugar and cream cheese start to come together a bit.
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21
Add the buttermilk and whisk well, until the mixture is smooth.
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22
Allow the cinnamon rolls to cool in the pan for about 5 minutes, then transfer them to a wire cooling rack set over parchment paper.
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23
Pour the frosting over the cinnamon rolls.
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24
Serve these while theyre still warm.
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25
These will keep in an airtight container for at least 3 days.
