For the entire recipe
8 tablespoon unsalted butter, melted
- 3/4 cup dark brown sugar (packed, 5-1/4 ounces)
- 1/4 cup granulated sugar (1-3/4 ounces)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves (if you dont have, just use extra cinnamon)
- 1/8 teaspoon table salt
- 2 1/2 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2 teaspoon table salt
- 1-1/4 cups buttermilk
Glaze (adapted from Alton Brown)
- 1/4 cup cream cheese, softened
- 3 tablespoons melted butter
- 1 1/2 cup confectioners’ sugar
- 1 tsp vanilla
- 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.
- Combine Cinnamon-Sugar filling ingredients in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
- Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in small bowl. Add liquid to flour mixture and stir with wooden spoon until liquid is absorbed and just combined, about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth, about 5 minutes.
- Roll dough into approximately a 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.
- Loosen dough from work surface. 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. Turn pieces onto it’s side so spiral pattern faces up. Slightly flatten each piece of dough with palm 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. Brush with remaining 2 tablespoons remaining melted butter. Bake until edges are golden brown, about 25-28 minutes. Cool buns in pan for 5 minutes. Use offset metal spatula to loosen buns from pan; without separating.
- Place plate on top and invert buns onto plate. Place another plate on the now inverted buns and flip it over, so it’s right-side up. Continue to cool for 5 minutes before icing.
- While buns are cooling, whisk cream cheese and melted butter in small bowl until thick and smooth. Add confectioners’ sugar 1 tablespoon at a time; whisk until smooth glaze forms, about 30 seconds. Drizzle glaze evenly over buns; serve while warm or at room temperature.