Quick Cinnamon Buns with Buttermilk Icing
From Cook’s Illustrated May 2002

Makes 8 buns
Melted butter is used in both the filling and the dough and to grease the pan; it’s easiest to melt the total amount (8 tablespoons) 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.

Ingredients
1tablespoon unsalted butter , melted, for pan
Cinnamon-Sugar Filling
3/4cup dark brown sugar (packed, 5 1/4 ounces)
1/4cup granulated sugar (1 3/4 ounces)
2teaspoons ground cinnamon
1/8teaspoon ground cloves
1/8teaspoon table salt
1tablespoon unsalted butter , melted
Biscuit Dough
2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
2tablespoons granulated sugar
1 1/4teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon table salt
1 1/4cups buttermilk
6tablespoons unsalted butter , melted
Icing
2tablespoons cream cheese , softened
2tablespoons buttermilk
1cup confectioners’ sugar (4 ounces)

Instructions
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. 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. Following illustrations below, 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.

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.