Sorta Quick Cinnamon Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These rolls are great for a brunch. you can have nice hot cinnamon rolls without making a yeast dough. In fact, from the minute you decide to make these until they are on the table should be about one hour. Not bad for something tasting this decadent! Read more ! Ingredients:
1 tablespoon unsalted butter, melted, for 9” round cake 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 |
biscuit dough |
2 1/2 cups unbleached all-purpose flour, plus flour for work surface |
2 tablespoons granulated sugar |
11/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
11/4 cups buttermilk |
6 tablespoons unsalted butter, melted |
icing |
2 tablespoons cream cheese, softened |
2 tablespoons buttermilk |
1 cup powdered sugar |
Directions:
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 cooling rack with nonstick cooking spray; set aside.
2. MAKE CINNAMON FILLING:
3. Combine sugars, spices, and salt in small bowl.
4. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
5. MAKE BISCUIT DOUGH:
6. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
7. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl.
8. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds.
9. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. Handle the dough as little as possible.
10. Pat dough with hands into 12 by 9-inch rectangle.
11. Pat filling within 1/2” of the edge of the rectangle. Roll the rectangle and pinch the seam closed. Turn seam side down.
12. Cut into 8 pieces. Use a serrated knife or unflavored dental floss to cut biscuits.
13. Arrange buns in buttered cake pan. Brush with 2 tablespoons remaining melted butter.
14. Bake until edges are golden brown, 23 to 25 minutes.
15. 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.
16. MAKE ICING:
17. While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet.
18. Whisk cream cheese until softened. Add buttermilk and beat until thick and smooth (mixture will look like cottage cheese at first).
19. Sift powdered sugar over; whisk until smooth glaze forms, about 30 seconds.
20. Spoon glaze evenly over buns; serve immediately.
21. NOTE: When cutting the rolls, I usually cut off about 1/2 inch at each end so that all the rolls have a lot of filling.
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