- 8
Ingredients
- 1 tbs unsalted butter, melted, for pan
- Cinnamon-Sugar Filling
- 1/4 cup (5 1/4 ounces) packed dark brown sugar
- 1/4 cup (I 1/4 ounces) granulated sugar
- 2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp salt
- 1 tbs unsalted butter, melted
- Biscuit Dough
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus additional flour for work surface
- 2 tbs granulated sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 6 tbs unsalted butter, melted
- Icing
- 2 tbs cream cheese, softened
- 2 tbs buttermilk
- 1 cup (4 ounces) confectioners' sugar
Preparation
Step 1
1. Adjust oven rack to upper-midcUe position and heat oven to 425°. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside.
2. To MAKE CINNAMON-SUGAR FILLING:
Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
3. To MAKE BISCUIT DOUGH: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.
4. Pat dough with bands into 12 by 9-inch rectangle. Brush dough with 2 tbs melted butter.
a. Sprinkle evenly with filling, leaving 1/2 inch border of plain dough around edges. Press filling firmly into dough.
b. Using a spatula, loosen dough from work surface. Starting at long side, roll dough, pressing lightly to form a tight log. Pinch seam to seal.
c. Roll long seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling into place.
d. Place one roll in center of prepared nonstick round pan, then place remaining seven rolls around perimeter of pan.
Brush with 2 tablespoons remaining melted butter. Bake until edges are golden brown, 23 to 25 minutes. Use metal spatula to loosen buns from pan: without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.
5. To MAKE ICING AND FINISH BUNS: While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet. Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first). Sift confectioners' sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.