Easiest No Rise Cinnamon Rolls

I love cinnamon rolls but have only made them from scratch a handful of times because it takes for.ev.er.   The other night I was trying to plan what to make for Saturday morning breakfast the next day,  I really wanted to make cinnamon rolls but didn't want the hassle of it so I did some research and found this awesome recipe from Bakingdom and then slightly adapted it.


Filling:
3/4 cup brown sugar (packed)
1/4 cup sugar
2 tsp cinnamon
a pinch of ground cloves
1/8 tsp salt
1 tbsp unsalted butter, melted

Dough:
2 1/2 cups all-purpose flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
6 tbsps unsalted butter (melted)

Icing:
2 tbsps unsalted butter (melted)
2 tbps buttermilk
1 cup confectioners’ sugar

Heat oven to 425.  In a medium bowl combine brown sugar, sugar, cinnamon, cloves, salt and melted butter until it is mixed well and looks wet.  Set to the side.  In a large bowl combine the flour, sugar, baking powder, baking soda and salt.  Whisk together the dry ingredients.  Fold in the buttermilk and 2 tablespoons of melted butter.  Mix until it is all absorbed and a solid dough ball.   On a floured surface dump the dough. Roll out using extra flour on top so it doesn't stick.  Roll into a 12 by 8 rectangle.  Brush the dough with 2 tablespoons of melted butter.  Lightly press the filling over the top of the dough leaving about 1/2 inch at the top of the rectangle for sealing.  Carefully roll the dough into the cinnamon roll log.  Carefully cut into 9 rolls. Place them in a greased 8x8 pan.  Press down gently on the rolls.  Brush the tops with the remaining melted butter.  Bake in the oven for 20 to 25 minutes or until golden brown.  In a bowl whisk together the butter, buttermilk and confectioner's sugar.  After the rolls have cooled for 10 minutes, drizzle the icing over the top.  Let cool for another 5 to 10 minutes before serving.