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Quick Cinnamon Buns with Buttermilk Icing

Source of Recipe

Marla


List of Ingredients


Filling Ingredients:
¾ c packed dark brown sugar
¼ c granulated sugar
2 t cinnamon
1/8 t cloves
1/8 t salt
1 T unsalted butter, melted
Dough:
2 ½ c unbleached all-purpose flour
2 T granulated sugar
1 ¼ t baking powder
½ t baking soda
½ t salt
1 ¼ c buttermilk
6 T unsalted butter, melted
Icing:
2 T cream cheese, softened
2 T buttermilk
1 c confectioners' sugar





Recipe

Adjust oven rack to upper-middle position and heat oven to 425°. Pour 1 tablespoon of butter into 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside. To make cinnamon sugar filling, combine sugars, spices and salt in small bowl. Add 1 tablespoon melted butter and stir with a fork or fingers until mixture resembles wet sand; set mixture aside. To make biscuit dough, whisk flour, sugar, 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 surface and knead just until smooth and no longer shaggy. Pat dough with hands into 12x9-inch rectangle. Fill, roll, cut and arrange buns in buttered cake pan. Brush with 2 tablespoons remaining melted butter. Bake until edges are golden brown, 23 to 25 minutes. Use offset metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing. To make icing and finish buns, 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. Sift confectioners' sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.