Quick Cinnamon Rolls

These cinnamon rolls are surprisingly good considering there is no yeast, and you can literally go from waking up to eating them in less than an hour, and you ware likely to have everything on hand if you bake in general. Defintiely the best conamon roll per minute of effort! ½ cup/113 grams unsalted butter, very soft, plus more for greasing the pan ½ packed cup/110 grams light brown sugar 1 ½ teaspoons cinnamon ¾ cup/90 grams chopped pecans, toasted (see Tip) FOR THE ROLLS: 2 cups/256 grams all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon fine salt ¼ teaspoon baking soda ¼ cup/54 grams canola oil ¾ cup/180 grams buttermilk FOR THE GLAZE: 4 ounces/113 grams cream cheese, very soft 1/2-3/4 cup/51-76 grams confectioners’ sugar 1 teaspoon whole milk or heavy cream ½ teaspoon vanilla extract Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan. Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside. Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle. Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.) Bake for 20 to 25 minutes, or until golden. While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners’ sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside. Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.