Baking 101: Quick Cinnamon Buns

I make no secret of the fact that I adore a good cinnamon roll. Since I left Manhattan, though, I haven't been able to find one that was halfway decent. Last weekend, I decided it was time to try my own hand at it. The problem, though, is that most are made with yeast and, thus, take longer to make. I wanted a recipe that could be pulled together quickly. Fortunately, I was able to find such a recipe in a back issue of Cook's Illustrated. I started around 8:30 on Sunday morning and about an hour later, they were ready to eat. Fabulous!

Quick Cinnamon Buns

1 tablespoon unsalted butter, melted, for pan

Cinnamon-Sugar Filling
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons cinnamon
1/8 teaspoon cloves
1/8 teaspoon salt 
1 tablespoon unsalted butter, melted
1 cup raisins (optional)

Biscuit Dough
2 1/2 cups unbleached all-purpose flour, plus additional for surface
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted

Icing
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners' sugar

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 and place a sheet of parchment underneath the rack; 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. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Sprinkle raisins on top, if desired. Press filling firmly into dough. Using bench scraper or metal spatula, loosen dough from work surface. 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. Place one roll in center of prepared nonstick pan, then place remaining seven rolls around perimeter of pan. Brush with remaining 2 tablespoons melted butter.
5. Bake until edges are golden brown, 23 to 25 minutes. Use spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.
6. To make icing and finish buns: While buns are cooling, 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.

Note: I actually have an averse reaction to buttermilk (who knew?!?), so the next time I make these, I'll try skim. Also note that since you use 8 tablespoons of melted butter for the entire recipe, it's easiest just to melt it all in advance and measure it out as you go.