Cinnamon Biscuit Buns

I have been craving cinnamon rolls so much lately, that I finally decided to try and come up with a better recipe than those I have made in the past.  We have bought those refrigerated rolls, but they were missing that real cream cheese frosting that I have so desperately wanted, so I scoured a few different recipes and compiled my own.  Here is what I tried and my evaluation of the buns.  Also, bear in mind I was cooking for 8 people, feel free to cut the recipe in half if you don't need a whole pan of

Cinnamon Biscuit Buns

-Preheat the oven to 450 deg. F

-Grease a 9" X 13" glass casserole dish

Dough:

6 cups all purpose flour

3 Tbsp baking powder

1 1/2 tsp salt

3/4 cup vegetable oil

2 1/4 cup buttermilk

-Sift all the dry ingredients together into a large mixing bowl and stir with a spoon.

-Whisk the oil and buttermilk together in a medium bowl, and stir into the dry ingredients until if forms a soft dough.

-Dump the dough onto a floured surface, and sprinkle a little flour into the dough until it just stops sticking to your hands.

-Roll out the dough with a rolling pin until it is about 1/4" thick and a rectangle.

Filling:

1 cup firmly packed brown sugar

1 1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

3/4 tsp ground allspice

1 Tbsp vanilla

-Mix all dry ingredients together in a small bowl.

-Add vanilla and stir until it's a uniform consistency.

-Spread the mixture over the dough rectangle, spreading to both short edges, and the edge closest to you, but about 1" away from the furthest edge.

-Starting with the long edge closest to you, begin rolling the dough away from you as tightly as you can without compacting the dough.

-Slice the dough into 2" width slices, and place them cut side down into the greased pan.

-Bake the buns in the oven for 20 minutes or until golden brown.

-Cool the buns for about 10 minutes before frosting them.

Frosting:

1 8oz. pkg cream cheese (do yourself a favor and use the real stuff, it just isn't the same with the low fat stuff, and if you are concerned with the calories, 1: you probably shouldn't be tempting yourself with delicious cinnamon rolls and 2: if you MUST, just use restraint and eat only one or half of one, but still use the real cream cheese!)

1/4 cup (1 stick) of butter (NOT margarine!) at room temperature

1 cup powdered sugar

2 Tbsp vanilla extract

-Cream the butter and cream cheese together in a mixer with a paddle attachment (or use a hand mixer) and mix until smooth and creamy.

-Add the powdered sugar, with the machine off in three or four batches, mixing slowly in between each batch.

-Mix in the vanilla, and then keep the frosting in the fridge until the buns are ready, then spread evenly over the top of the buns.

I liked this recipe a lot, I might still tweak it a little because the buns were rich, but that was to be expected since they were made with a biscuit dough, and a buttermilk biscuit dough no less, but that just meant we were full with two!  They definitely weren't the packaged kind, but I liked the biscuit taste, and the frosting was better than anything I've found commercially produced.  Anyway they were a big hit with the family, and I hope you guys enjoy them!