Monday, February 9, 2015

Cinnamon Buns

Quick Cinnamon Buns with Buttermilk Icing
(Americas Test Kitchen Recipe)

**Melted butter is used in the filling and the dough and to grease the pan. Melt 8 Tbsp of butter ahead of time to make it easier.
Just measure out of the full amount.**

1 tablespoons unsalted butter, melted

  • 3/4 cup dark brown sugar, packed
  • 1/4 C granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter melted and cooled

  • 2 1/2cups unbleached all-purpose flour (plus more for dusting work surface)
  • 2 Tbsp granulated sugar
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups low fat buttermilk
  • 6 tablespoons unsalted butter, melted and cooled

2 tablespoons cream cheese
2 tablespoons low fat buttermilk
3/4 cup confectioners' sugar

Adjust oven rack to middle position and preheat oven to 425 degrees. Brush a 9-inch square cake pan with one tablespoon butter.
  1. Filling: Combine the brown sugar,  granulated sugar, cinnamon, cloves and salt in a small bowl. Add one tablespoon melted butter and stir with a fork or fingers until the mixture resembles wet sand. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add 3 tablespoons of the melted butter and buttermilk to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (the dough will be sticky and look shaggy), about 30 seconds. Transfer the dough to a lightly floured work surface. Knead, lightly dusting more flour as necessary, until just smooth and no longer shaggy, about 30 seconds.
  3. Lightly dust the surface again. Pat the dough into a small rectangle, then roll into a 12-inch x 9-inch rectangle, dusting more flour sparingly if necessary so the dough doesn't stick to the rolling pin. Brush the dough with 1 tablespoon of melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Using your hand, press the filling firmly into the dough. Starting at the long side, roll the dough, pressing lightly, to form a tight log. (If the dough sticks to the surface, use a sharp knife or dough scraper to release it.) Pinch the seam to seal. Roll the log seam-side down and, using a serrated knife, cut it evenly into 9 pieces. Turn the pieces over on their flat sides, and slightly flatten each piece with your hand to seal the open edges and keep the filling in place. Place the rolls in prepared pan and brush with remaining tablespoon of butter. Bake until the edges are golden brown, 20-25 minutes.
  4. Meanwhile, make the glaze. In a medium bowl, whisk together the cream cheese and buttermilk until thick and smooth (the mixture will look like cottage cheese at first). Sift in confectioners' sugar and whisk until smooth glaze forms.
  5. Let cool 5 minutes, slide buns onto a plate.
  6. Drizzle the glaze evenly over the buns.