Adjust an oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon of melted butter into a 9-inch cake pan, preferably nonstick; brush...

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Makes 8


– 1 tablespoon unsalted butter, melted



Cinnamon-sugar filling:



– ¾ cup packed dark brown sugar
– ¼ cup granulated sugar
– 2 teaspoons ground cinnamon
– 1/8 teaspoon ground cloves
– 1/8 teaspoon salt
– 1 tablespoon unsalted butter, melted



Biscuit dough:



– 2½ cups unbleached all-purpose flour, plus additional for work surface
– 2 tablespoons granulated sugar
– 1¼ teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1¼ cups buttermilk
– 6 tablespoons unsalted butter, melted and cooled, divided


Icing:



– 2 tablespoons cream cheese, softened
– 2 tablespoons buttermilk
– 1 cup powdered sugar, sifted


1. Adjust an oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon of melted butter into a 9-inch cake pan, preferably nonstick; brush to coat the pan.




2. For the filling: Combine sugars with cinnamon, cloves and salt in a small bowl. Add 1 tablespoon melted butter and stir with a fork until mixed; set aside.



3. For the dough: Whisk 2-1/2 cups of flour, sugar, baking powder, soda and salt in a large bowl. Whisk buttermilk and 2 tablespoons melted butter together in a measuring cup or bowl. Add liquid to dry ingredients and stir about 30 seconds with a wooden spoon until the liquid is absorbed. (The dough will be very soft and sticky.)



4. Transfer the dough to a heavily floured work surface, and with floured hands, knead briefly until just smooth. Pat dough with your hands into a 12-by-9-inch rectangle, with one of the long sides facing you. (To keep dough from sticking, occasionally lift with a long, narrow spatula and sprinkle flour on the work surface.) Brush 2 tablespoons melted butter on dough. Sprinkle filling evenly over the surface, pressing firmly and leaving a ½-inch border of plain dough around edge.



5. Using a metal spatula, loosen dough from surface. Starting with the long end facing you, roll dough, pressing lightly, to form a log. (If the dough sticks, flour lightly and loosen with a spatula.) Pinch the seam to seal, then roll log so the seam-side is down. Cut into 8 pieces. With your hand, slightly flatten each piece and place in prepared pan. Brush with 2 tablespoons melted butter.



6. Bake until the edges of the buns are golden brown, about 25 minutes. Loosen buns from sides of pan. Place a large plate over pan and invert. Place cooling rack over buns and invert again. Cool 5 minutes before icing.



7. For the icing: While the buns are cooling, line a baking sheet with parchment or wax paper. Set rack on sheet. Whisk cream cheese and buttermilk until thick and smooth. Whisk in powdered sugar until smooth. Spoon evenly over the buns. Serve immediately or cool and wrap for later.



From “Baking Illustrated” by the editors of Cook’s Illustrated Magazine