Cinnamon Rolls

From Leite’s Culinaria.

1

for the buns
8 tablespoons unsalted butter, melted
3/4 cup packed brown sugar
6 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon plus 1/2 teaspoon salt
2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk (I used milk + lemon juice)

for the glaze
2 tablespoons cream cheese, softened
2 tablespoons plain yogurt
1 cup icing sugar

make the buns

  1. Adjust an oven rack to the upper-middle position and heat the oven to 425°F. Butter a round 9-inch nonstick cake pan.
  2. Combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and 1/8 teaspoon salt in a small bowl. Add 1 tablespoon melted butter and stir with a fork until the mixture resembles wet sand; set the filling mixture aside.
  3. Whisk together the flour, remaining 2 tablespoons sugar, baking powder, baking soda, and remaining 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk and 2 tablespoons butter in a measuring cup. Add the liquid to the dry ingredients and stir until the liquid is absorbed (the dough will look shaggy); about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy; about 30 seconds.
  4. Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough. Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, 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. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place. Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.
  5. Bake until the edges 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 the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.

make the glaze

  1. While the buns are cooling, whisk the cream cheese and yogurt in a large bowl until thick and smooth; the mixture will look like cottage cheese at first. Sift the icing sugar over the mixture and whisk until a smooth glaze forms; about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.

This recipe actually made 12 buns for me, and I used about 3/4 of the brown sugar mixture. I also skimped out and didn’t use all of the icing, but it was plenty sweet. I really enjoyed these because the dough isn’t very sweet at all, so there’s an awesome contrast.