Cimmon Rolls with No Yeast

These are easy and don't take alot of time  Maybe 20 min prep and 20 min baking

Here is what you need
Filling:
3/4 cup of dark brown sugar
1/4 cup of sugar
3 teaspoons of cimmamon
1/8 teaspoon of cloves
1/8 teaspoon of salt
1 tablespoon of melted butter

Dough:
2 1/2 cups of flour
2 tablespoons of sugar
1 1/4 tablespoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/4 cups of butter milk
6 tablespoons of melted butter (plus one more for the pan, melt all the butter together and measure it out as you need it)

Frosting
2 tablespoons of cream cheese
2 tablespoons of buttermilk
1 cup of powdered sugar

Filling:

Stir together brown sugar, sugar, salt, cloves, and 1 tablespoon of melted butter.  It should resemble sand. Set aside.

Dough:

Mix flour, salt, sugar, baking soda, and baking powder

Add 2 tablespoons of melted butter to buttermilk.  I use powdered buttermilk but you can fresh the other stuff too.

Add buttermilk mixture to dry mixture and mix with dry ingredients.  It will be shaggy.

Knead on floured surface until smooth about a min.

Roll out to about a 9x13 rectangle and brush with 2 tablespoons of melted butter and sprinkle with filling.

Roll up and cut into pieces about 1 inch

Place in cake pan and brush with a tablespoon of butter.  Bake at 425 until golden about 25 min.

Whisk together buttermilk and cream cheese and then add powdered sugar.

Pour on frosting on slightly cooled rolls. They are best warm but you can reheat them in a low oven.