Quick Cinnamon Rolls with Buttermilk Icing
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.