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1. Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
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2. In a medium size bowl or cup, measure 1 cup of buttermilk and place in the freezer while prepping other ingredients (you want it to be in the freezer about 10 minutes.
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3. Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
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4. Whisk flour, baking powder, baking soda, sugar and salt in large bowl.
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5. Remove buttermilk from the freezer and add the melted butter. Stir with a fork until butter forms small clumps or globules. (See picture in post.)
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6. Add buttermilk mixture to dry ingredients and stir with a sturdy spatula, just until all flour is incorporated and batter pulls away from sides of bowl.
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7. Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 15-20 times (about 30 seconds) until dough forms a smooth ball. Add a little more flour to the work surface. Flip dough twice to coat with flour.
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8. With a floured rolling pin, roll the dough out into a rectangle, approximately 12 x 8 inches, with long side facing you. Combine sugar and cinnamon. Sprinkle dough with sugar mixture and raisins (or currents).
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9. Starting with the long end facing you, roll up dough and pinch edge together to seal. Cut into 8 1 ½-inch slices. Reshape slices into a circular shape (if they’ve become flattened while cutting) and place on prepared pan, spacing about 2 inches apart.
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10. Place in oven and bake until tops are golden, about 15 to 18 minutes.
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11. While the rolls are baking, make the icing by whisking together the powdered sugar, half and half and vanilla until smooth and creamy.
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12. Drizzle icing over cinnamon rolls while they are still warm.