- Cooking Time: 25
- Servings: 8
- Preparation Time:
BackstoryYet another Cook's Illustrated recipe. A 9" round cake pan is recommended for this. The recipe is multi-staged, but not too complicated. They came out great the first time I ever made them.
- 1 tbsp unsalted butter, melted for greasing the pan
- CINNAMON-SUGAR FILLING
- 3/4 c packed ( 5 1/4 oz) dark brown sugar
- 1/4 c (1 3/4 oz) granulated sugar
- 2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1 tbsp unsalted butter, melted
- BISCUIT DOUGH
- 2 1/2 c (12 1/2 oz) unbleached all-purpose flour, plus additional flour for work surface
- 2 tbsp granulated sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 c buttermilk
- 6 tbsp (3/4 stick) unsalted butter, melted and cooled
- 2 tbsp cream cheese, softened
- 2 tbsp buttermilk
- 1 c (4 oz) confectioners sugar
- Adjust an oven rack to the upper-middle position and heat the oven to 425 degrees.
- Pour 1 tbsp of the melted butter into a 9-inch nonstick cake pan; brush to coat the pan.
- Spray a wire cooling rack with nonstick cooking spray; set aside.
- FOR THE CINNAMON-SUGAR FILLING: Combine the sugars, spices and salt in a small bowl.
- Add 1 tbsp of the melted butter and stir with a fork until the mixture resembles wet sand; set the filling mixture aside.
- FOR THE BISCUIT DOUGH: Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk the buttermilk and 2 tbsp of melted butter in a measuring cup or small bowl.
- Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (the dough will look very shaggy), about 30 seconds.
- Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy.
- Pat the dough with your hands into a 12x9-inch rectangle.
- Brush the dough with 2 tbsp of melted butter. Sprinkle evenly with the filling, leaving a 1/2" border of plain dough around the edges.
- Press the filling firmly into the dough.
- Using a bench scraper, loosen the dough from the work surface.
- Starting at the long side, roll the dough, pressing lightly, to form a tight log.
- Pinch the seam to seal.
- Roll the log seam-side down and cut it evenly into 8 pieces.
- With you hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.
- Place 1 roll in the center of the prepared nonstick pan, then place the remaining 7 rolls around the perimeter of the pan.
- Brush with the remaining 2 tbsp melted butter.
- Bake until the edges of the buns are golden brown, 23 to 25 minutes.
- Use an offset metal spatula to loosen the buns from the pan.
- Cool on rack about 5 minutes before icing.
- While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy cleanup); set the rack with the buns over the baking sheet.
- Whisk the cream cheese and buttermilk in a large nonreactive bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners sugar over the mixture; whisk until a smooth glaze forms, about 30 seconds.
- Spoon the glaze evenly over the buns; serve immediately.
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