Melted butter is used in both the filling and the dough and to grease the pan; it\u2019s easiest to melt the total amount (8 TBS) at once and measure it out as you need it. The finished buns are best eaten warm, but they hold reasonably well for up to 2 hours.<\/p>\n
Cinnamon-sugar filling<\/strong><\/p>\n Biscuit dough <\/strong><\/p>\n Icing<\/strong><\/p>\n Cinnamon-sugar filling:<\/strong> Combine sugars, spices,<\/strong> and salt<\/strong> in small bowl. Add 1 TBS melted butter<\/strong> and stir with fork or fingers until mixture<\/strong> resembles wet sand; set filling mixture<\/strong> aside.<\/p>\n Biscuit dough:<\/strong> Whisk flour, sugar, baking powder. baking soda.<\/strong> and salt<\/strong> in large bowl.<\/p>\n Whisk buttermilk<\/strong> and 2 TBS melted butter<\/strong> in measuring cup or small bowl. Add liquid<\/strong> to dry ingredients<\/strong> and stir with a wooden spoon until liquid<\/strong> Is absorbed (dough<\/strong> will look very shaggy), about 30 seconds to lightly floured<\/strong> work surface and knead until just smooth and no longer shaggy.<\/p>\n Make rolls:<\/strong> Pat dough<\/strong> with hands into 12 by 9-inch rectangle. Brush the dough<\/strong> with melted butter,<\/strong> leaving a \u00bd-inch border un-buttered<\/strong> around the edges. Sprinkle the cinnamon-sugar filling<\/strong> over the buttered<\/strong> area of the dough and pat gently into the surface.<\/p>\n Starting at a long edge, roll up the dough<\/strong> jelly-roll style. Pinch the seam to seal, and leave the ends open.<\/p>\n With a sharp knife, cut the roll into 8 equal pieces. Set the pieces, cut side up, in buttered<\/strong> cake pan. Brush with 2 TBS remaining melted butter.<\/strong><\/p>\n Bake:<\/strong> Bake until edges are golden-brown, 23 to 25 minutes. Use offset metal spatula to loosen buns<\/strong> from pan; without separating, slide buns<\/strong> out of pan onto greased cooling rack. Cool about 5 minutes before icing.<\/strong><\/p>\n To make icing and finish:<\/strong> While buns<\/strong> are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns<\/strong> over baking sheet. Whisk cream cheese<\/strong> and buttermilk<\/strong> in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese<\/strong> at-first). Sift confectioners’ sugar<\/strong> over; whisk until smooth glaze<\/strong> forms, about 30 seconds. Spoon glaze<\/strong> evenly over buns.<\/strong> Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 8 Buns Lola Hubbell, probably from Cooks Illustrated Melted butter is used in both the filling and the dough and to grease the pan; it\u2019s easiest to melt the total amount (8 TBS) at once and measure it out as you need it. The finished buns are best eaten warm, but they hold reasonably well for up to 2 hours. Cinnamon-sugar filling \u00becup dark brown sugar, packed 5\u00bc oz \u00bccup granulated sugar (1\u00be oz) 2tsp cinnamon \u215btsp ground cloves…<\/p>\n\n
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\nAdjust<\/strong> oven rack to upper-middle position and heat oven to 425\u00b0F. Pour 1 TBS melted butter<\/strong> in 9-inch round pan. Spray wire rack with nonstick cooking spray<\/strong>; set aside.<\/p>\n