Prep 30 mins
Cook 25 mins
Another Cook's Illustrated recipe. Perfect for when you don't have time to make the traditional yeast cinnamon buns.
- 1 tablespoon unsalted butter, melted, for pan
- 3⁄4 cup dark brown sugar (packed, 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 table salt
- 1 tablespoon unsalted butter, melted
- 2 1⁄2 cups unbleached all-purpose flour, plus additional flour for work surface (12 1/2 ounces)
- 2 tablespoons granulated sugar
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon table salt
- 1 1⁄4 cups buttermilk
- 6 tablespoons unsalted butter, melted
- 2 tablespoons cream cheese, softened
- 2 tablespoons buttermilk
- 1 cup confectioners' sugar (4 ounces)
- Adjust oven rack to upper-middle position and heat 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.
- 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.
- 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.
- Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. Starting at 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.
- Arrange buns in buttered cake pan.
- Brush with 2 tablespoons remaining melted butter.
- Bake until edges are golden brown, 23 to 25 minutes.
- Use 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:
- While buns are cooling, line rimmed baking sheet with wax 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 cream cheese mixture.
- Whisk until smooth glaze forms, about 30 seconds.
- Spoon glaze evenly over buns and serve immediately.
These are fantastic! I saw the episode of America's Test Kitchen when they were making these and then found it in my ATK cookbook.They looked so easy to make I had to try them.They are so much easier and quicker to make than the yeast version and they taste amazing!A great cinnamon bun without being overly sweet.
I made the frostong portion of this recipe for recipe #289744, adding 1tsp each of cinnamon and vanilla, It was perfect with a squeeze bottle touch of recipe #19678. Just the right amount and just the right sweetness, Galley Wench. I'm looking forward to having the ambition to make the cinnamon buns.
These were good and my company loved them. They were easy to make and didn't last long.