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Quick Cinnamon Buns Recipe

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This recipe for Quick Cinnamon Buns, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne Kinnison

Category:
Category:

Ingredients:  
Ingredients:  
Filling:

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

Dough:

2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk
6 tablespoons unsalted butter (divided), melted and cooled

Icing:

2 tablespoons cream cheese, softened
2 tablespoons buttermilk, milk, or heavy cream
1 cup powdered sugar

Directions:
Directions:
Preheat oven to 425 degrees

Spray a 9-inch round cake pan with non-stick cooking spray

Filling:

Combine all dry ingredients in a small bowl.
Add the melted butter and toss with fork until it looks like wet sand. Set aside.

Dough:

Whisk together dry ingredients in a large bowl.
Add 2 tablespoons melted butter to the buttermilk and whisk to combine.
Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed.
Your dough will look a little shaggy--this is okay.
Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me.
Using your hands, pat the dough into a 12 x 9 rectangle.
Brush with 2 tablespoons of the melted butter, then sprinkle the filling mixture on top, leaving 1/2-inch border around the edges.
Press the filling down lightly so it will stick to your dough.
Starting with the long side of your dough, roll dough to form a tight cylinder.
Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments
Slightly flatten each bun to seal your open edges and keep your filling inside.
Put one roll in the center of a 9-inch cake pan.
Place the remaining 7 buns around the perimeter of the pan. Brush the tops with the remaining 2 tablespoons melted butter.
Bake until the edges of the buns are golden brown, 23 to 25 minutes.
If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.

Icing:

Whisk cream cheese and buttermilk/milk/cream together in a medium bowl. Whisk in powdered sugar until mixture is smooth. Spoon glaze over buns, and try not to eat them all.

 

 

 

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