2 1/2 cups flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/3 cup sour cream
3/4 cups buttermilk
1/4 cup canola/olive/coconut/vegetable oil
1/2 cup butter (very soft)
1/3 cup brown sugar
1/3 cup sugar
2 teaspoons cinnamon
4 tablespoons butter (softened)
4 tablespoons cream cheese (softened) / heavy cream
1 teaspoon vanilla extract
2 cups powdered sugar
A splash milk
Preheat oven to 375
In a large mixing bowl add flour, baking soda, baking powder, sour cream, buttermilk, and oil. Mix until a dough forms.
Toss some flour on your counter and roll out the dough into a large rectangle at least 1/8″ thick.
Evenly butter the entire surface of the dough with very soft (or melted) butter. Sprinkle on the cinnamon sugar as evenly as possible.
Roll up the dough and slice into 12 equal rolls. Place them in a buttered pan with enough space in between for the rolls to expand.
You can also use buttered aluminium oil or parchment paper or butter paper.
Bake for 20 – 25 minutes until lightly browned and puffy. Immediately pour the icing over the rolls. Serve warm.
Beat together butter and cream cheese/heavy cream, until smooth. Add vanilla, powdered sugar, and milk and mix until creamy. Pour over hot rolls.