I haven't had a chance to try these yet, but they're supposed to be great.
QUICK CINNAMON BUNS WITH BUTTERMILK ICING
Ingredients
1 tablespoon unsalted butter, melted, for pan
Cinnamon-Sugar Filling
3/4 cup packed dark brown sugar (5 1/4 ounces)
1/4 cup granulated sugar (1 3/4 ounces)
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
Biscuit Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
Icing
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners' sugar (4 ounces)
DIRECTIONS:
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. (If don't have a nonstick pan, line the bottom with parchment paper before adding butter). 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 hands into 12 by 9-inch rectangle. Brush dough with 2 Tbs melted butter. Sprinkle evenly with filling, leaving 1/2 inch border of plain dough around edges. Press filling firmly into dough. Using bench scraper, loosen dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Drizzle with remaining Tbs of melted butter.
Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.
5. To make icing and finish buns:
Set rack of rolls over foil-lined baking sheet (for easier clean-up). Whisk cream cheese and 1 Tbs of buttermilk in large bowl until thick and smooth (mixture will look like cottage cheese at first). Add up to 1 additional Tbs of buttermilk if too thick. Sift confectioners’ sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.
Best when warm (of course) but can be made the night before and reheated very briefly in microwave.
Adapted from Cook's Illustrated
posted by nightscotsman - recipes.egullet.org
QUICK CINNAMON BUNS WITH BUTTERMILK ICING
Ingredients
1 tablespoon unsalted butter, melted, for pan
Cinnamon-Sugar Filling
3/4 cup packed dark brown sugar (5 1/4 ounces)
1/4 cup granulated sugar (1 3/4 ounces)
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
Biscuit Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
Icing
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners' sugar (4 ounces)
DIRECTIONS:
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. (If don't have a nonstick pan, line the bottom with parchment paper before adding butter). 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 hands into 12 by 9-inch rectangle. Brush dough with 2 Tbs melted butter. Sprinkle evenly with filling, leaving 1/2 inch border of plain dough around edges. Press filling firmly into dough. Using bench scraper, loosen dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Drizzle with remaining Tbs of melted butter.
Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.
5. To make icing and finish buns:
Set rack of rolls over foil-lined baking sheet (for easier clean-up). Whisk cream cheese and 1 Tbs of buttermilk in large bowl until thick and smooth (mixture will look like cottage cheese at first). Add up to 1 additional Tbs of buttermilk if too thick. Sift confectioners’ sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.
Best when warm (of course) but can be made the night before and reheated very briefly in microwave.
Adapted from Cook's Illustrated
posted by nightscotsman - recipes.egullet.org