Heat the oven to 350 F and spray an 8-inch cake pan with non-stick cooking spray. In a medium bowl add the brown sugar, flour, baking powder, baking soda, and salt. Whisk to combine. Dice 2 tablespoons of the butter into small cubes and rub it into the flour mixture until it looks like coarse sand. Set aside. Melt the remaining 4 tablespoons of butter (in the microwave for 30 seconds at a time, or over low heat in a saucepan) and then combine it with the sour cream and milk. Pour the mixture over the flour and stir until just combined. Set aside while you prepare the filling. In a small bowl combine the sugar, cinnamon and butter until it forms a smooth paste. Set aside while you roll out the dough. Lightly flour a work surface and turn out the dough. Press it into a rough square that is 1/4-inch thick.
. Spread the filling evenly over the dough. Carefully roll the dough into a log then slice into 1-inch rolls. Place the rolls into the prepared cake pan leaving a little room between the rolls for them to expand while baking. Bake for 20 to 25 minutes, or until the rolls are golden brown, puffed, and spring back when gently pressed in the center. Cool for 5 minutes then turn the rolls out of the pan. The easiest way to do this is to turn the rolls out onto a large plate – just place your serving plate on top of the pan and flip them over. While the rolls bake, prepare the frosting. Whisk together the cream cheese, butter and vanilla until smooth. Slowly add in the powdered sugar until the frosting is your preferred thickness. You may add more if you like the frosting more stiff. While the rolls are still warm spread the frosting over the top. Serve warm or at room temperature.
Originally Submitted
3/10/2012
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