August 05, 2004

Cinnamon Buns

This is a fast cinnamon bun recipe, including cooking and cooling, it should take under an hour start to finish.

for the buns:
8 tablespoons unsalted butter, melted
3/4 cup packed dark brown sugar
6 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon PLUS 1/2 teaspoon salt
2 1/2 cups flour (and extra for dusting work surface)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk

for the glaze:
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioner's sugar

For the buns:
Preheat oven to 425 degrees. Brush 9 inch round pan with 1 tablespoon melted butter. Combine brown sugar, 4 tablespoons of granulated sugar, cinnamon, cloves and 1/8 teaspoon salt in a small bowl. Add 1 tablespoon melted butter and combine with a fork until it resembles wet sand. Set aside. Whisk together four, remaining sugar, baking powder, baking soda and remaining salt in a large bowl. In a measuring cup combine buttermilk and 2 tablespoons butter. Add liquid to flour mixture and stir until liquid is absorbed, about 30 seconds. Transfer to a lightly floured work surface and and knead until smooth, about 30 seconds. Pat dough into a 9x12 inch rectangle. Brush dough with 2 tablespoon melted butter. Sprinkle evenly with cinnamon mixture, leaving a 1/2 inch border. Loosen the dough from the work surface and roll to form a tight log. Pinch the seam to seal. Cut into 8 pieces. Flatten slightly and place in pan with one in the center and the other 7 circling it. Brush with remaining butter. Bake for 23-25 minutes or until golden brown. Transfer to plate and cool for about 5 minutes before glazing.
For the glaze:
Whisk together cream cheese and buttermilk until thick and smooth. Add confectioners sugar slowly until a smooth glaze forms, about 30 seconds. Spoon over buns, serve immediately.