How to make it

  • 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 cooling rack with nonstick cooking spray; set aside.
  • Combine sugars, spices, and salt 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 measuring cup or small bowl.
  • Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds.
  • Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. Handle the dough as little as possible.
  • Pat dough with hands into 12 by 9-inch rectangle.
  • Pat filling within ½” of the edge of the rectangle. Roll the rectangle and pinch the seam closed. Turn seam side down.
  • Cut into 8 pieces. Use a serrated knife or unflavored dental floss to cut biscuits.
  • Arrange buns in buttered cake pan. Brush with 2 tablespoons remaining melted butter.
  • Bake until edges are golden brown, 23 to 25 minutes.
  • Use offset metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.
  • While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet.
  • Whisk cream cheese until softened. Add buttermilk and beat until thick and smooth (mixture will look like cottage cheese at first).
  • Sift powdered sugar over; whisk until smooth glaze forms, about 30 seconds.
  • Spoon glaze evenly over buns; serve immediately.
  • NOTE: When cutting the rolls, I usually cut off about 1/2 inch at each end so that all the rolls have a lot of filling.

Reviews & Comments 1

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    " It was excellent "
    chefelaine ate it and said...
    Lovely! :+D
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