These are not at all like Drummond rolls – my measurements are slightly different, no baking powder or baking soda, less sweet, and I’ve tested this with different yeast and nondairy products. (Just wanted to warn you if you happen to be faithful to the world famous recipe.)
While the dough is rising, prepare everything else: Cut the butter or margarine into cubes and place them on a plate to soften while the dough rises. Mix the dark brown sugar and cinnamon in a bowl and set aside. Prepare your baking pans, either one 9×13-inch pan, 2 9-inch round cake pans, or 2 8-inch square cake pans by coating the sides and corners with butter or nonstick cooking spray. Place a piece of parchment in the bottom of each pan.
Assemble the rolls: When the dough has doubled, roll in the remaining 1/2 cup flour (65 grams) and turn the dough out onto a well-floured counter. Sprinkle the top of the dough and roll into a large rectangle, about 20 inches wide (the side in front of you) and as deep as you can stretch it comfortably, keeping it 1/2-inch thick.
Spread the dough with soft butter. Sprinkle evenly with brown sugar mixture. Roll the dough away from you into a tight coil. I find that the dough always expands the longer I roll it but if yours hasn’t, you can gently stretch it closer to a 24″ log.
Cut the log into 12 or 16 pieces. 12 will make perfect, super-sized buns, as shown here. 16 will make a lot of muffin-sized buns, and for some reason, smaller pans always look better to me with 8 buns each.
If you are baking buns now: Let the buns rest at room temperature for 30 minutes to finish proofing. Preheat oven to 350°F.
If you are baking buns tomorrow morning: Lightly coat a piece (or pieces) of plastic wrap with nonstick spray, cover your pans, and transfer them to the refrigerator to chill overnight. You can bake them straight from the fridge in the morning.
Bake the buns: 25 minutes, or until golden around the edges and a toothpick inserted into the center of a few buns will come out with cinnamon goo in it, but not a light, uncooked dough.
While the buns are baking, make your glaze: In a large bowl, mix the cream cheese, powdered sugar, and vanilla until smooth.
Finish eating: When the buns come out of the oven, cool on a rack for 5 minutes, then spoon the cream cheese over each. Eat quickly, which I hope no one was waiting for my permission to do.
