Lightning Fast Cinnamon Buns
(This recipe is adapted from Orange-Scented Chocolate-Espresso Cinnamon Buns in Kate's book Desserted.)
Heat your oven to 350 degrees. Grease a muffin tin liberally with butter, or, alternatively, line with paper muffin cups.
For the filling:
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
Combine all ingredients in a small bowl and set aside.
For the dough:
2-1/2 cups flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
1 cup buttermilk (or regular milk, or 1/2 cup regular milk and 1/2 cup yogurt)
6 tablespoons unsalted butter, melted
To make the dough, in a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a large glass measuring cup, sir together the buttermilk and melted butter. Pour this mixture into the flour mixture and stir until a shaggy dough forms. Don’t overmix. Turn out onto a lightly floured board and pat into a rectangle, about 1/2 inch thick, with the long sides facing you.
Spread the filling mixture onto the entire surface of your rectangle and pat it down lightly. Working from the side closest to you, roll up the dough jelly-roll fashion. Cut this log into 8 discs. Place each disc into a cavity in your greased muffin tin.
Bake for 20-25 minutes. Remove the buns from the oven and allow to cool slightly. Enjoy as is, or ice with cream cheese icing (recipe below).
Cream Cheese Icing
4 ounces softened cream cheese
1 cup confectioner's sugar
a little milk, to soften
In a stand mixer, or with a handheld beater, whip the cream cheese until it is light. Beat in the confectioner's sugar, and mix until smooth. Add milk, drop by drop, until the icing is the consistency you desire.