Monday, November 16, 2009

Quick Cinnamon Buns (no yeast required!)

Delight your company, this recipe is easy and fool proof!

1 tbsp unsalted butter, melted to grease pan


CINNAMON SUGAR FILLING:
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon butter, melted

BISCUIT DOUGH:

2-1/2 cups AP flour, plus flour for work surface
2 tablespoons granulated sugar
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cup buttermilk
6 tablespoons unsalted butter melted and cooled ***see note

ICING:

2 tablespoons cream cheese softened
2 tablespoons buttermilk
1 cup confectioners sugar

1. Adjust oven rack to the upper middle position- preheat to 425. Pour 1 tablespoon of melted butter into a 9-inch non stick cake pan, brush to coat pan.

2. For Cinnamon Sugar Filling:
Combine sugars, spices, and salt in a small bowl. Add 1 tablespoon of the melted butter and stir with a fork until the mixture resembles wet sand, set aside.

3. For the Biscuit Dough:
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk and 2 tablespoons of melted butter in a measuring cup or small bowl. Add the liquid ingredients to the dry ingredients ad stir with a wooden spoon until the liquid is absorbed (the dough will look very shaggy), about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy.

4. Pat the dough with your hands into a 9 x 12 rectangle. Brush the dough with 2 tablespoons of the melted butter. Sprinkle evenly the filling, leaving a 1/2 inch border of plain dough around the edges. Starting on the long side of the dough, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Place 1 roll in the center and the remaining 7 rolls around the perimeter of the pan. Brush with remaining 2 tablespoons of butter.

5. Bake until the edges of the buns are golden brown, 23 to 25 minutes. Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place a cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before icing.

6. For the Icing and to finish the buns:
While the buns are cooling, line a baking sheet with parchment paper, for easy clean up. set the rack with the buns on the baking sheet. Whisk the cream cheese, butter milk in a bowl until thick and smooth (mixture will look like cottage cheese at first). Sift the confectioners sugar over the mixture, whisk until a smooth glaze forms, about 30 seconds. Spoon the glaze over the buns, serve immediately.

Denise's Notes
*** I melted the 6 tablespoons of butter separately as 3 ramekins of 2 tablespoons each because that's how it's spread out through the recipe. You don't actually add 6 tablespoons at once to the dough.

*** I didn't have buttermilk. I simply added 1 tablespoon of lemon juice to the milk, you can also use vinegar. It's the acid that is needed for the dough.

*** I maybe used about 1/3 of the icing mixture and it tasted great.

*** I cut the buns into more like 16 pieces, so the buns weren't huge. It made cute ones that were a manageable size. If you do this cooking time will be closer to 14-15 minutes so keep an eye on it.

3 comments:

  1. Those look delicious! I may try making them this weekend. Thanks for the recipe.

    ReplyDelete
  2. Holy Moly...dum-de-lish-ious! Can't wait to try these out!!!

    ReplyDelete

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