cook like james

Fast and Easy Cinnamon Buns with Cream Cheese Icing

Cinnamon is the star ingredient, so try to use the best possible. I like Vietnamese Cinnamon - the strongest, richest, and sweetest cinnamon around. I get mine from Penzey’s (they have locations around the US or you can order online here - http://www.penzeys.com). This is a clever recipe from Cooks Illustrated that is made without yeast, so they’re quick to throw together on a Sunday morning for brunch. 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.

1 tablespoon unsalted butter, melted, for pan

CINNAMON-SUGAR FILLING

3/4 cup dark brown sugar (packed, 5 1/4 ounces)

1/4 cup granulated sugar (1 3/4 ounces)

2 teaspoons ground Vietnamese cinnamon (or best available)

1/8 teaspoon ground cloves

1/8 teaspoon table salt

1 tablespoon unsalted butter, melted

BISCUIT DOUGH

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface

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

CREAM CHEESE ICING

2 tablespoons cream cheese, softened

2 tablespoons buttermilk

1 cup confectioners' sugar (4 ounces)

To make cinnamon-sugar filling:

 1.    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.

 2.    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.

To make biscuit dough:

 1.    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.

 2.    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. Using bench scraper or metal spatula, carefully loosen dough from work surface.

 3.    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.

 4.    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. 

To make icing and finish buns:

 1.    While buns are cooling, line rimmed baking sheet with wax paper (for easy cleanup); set rack with buns over baking sheet.

 2.    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.