Cinnamon Rolls

Ingredients

¾ cup packed dark brown sugar

¼ cup granulated sugar

2 teaspoons cinnamon

⅛ teaspoon cloves

⅛ teaspoon salt

1 tablespoon unsalted butter, melted

2½ cups all-purpose flour, plus extra for the counter

2 tablespoons sugar

1¼ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1¼ cups buttermilk (see page 525)

6 tablespoons unsalted butter, melted

3 tablespoons cream cheese, softened

3 tablespoons buttermilk

1 1/2 cups confectioners sugar

Directions

1. Adiust an oven rack to the middle position and heat the oven to 425 degrees. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with vegetable oil spray.

2. For the filling: Combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.

3. For the dough: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds. Turn the dough out onto a lightly floured counter and knead until smooth, about 1 minute.

4. Press the dough out into a 9 by 12-inch rectangle using your hands. Following the photos on page 525, brush the dough with 2 tablespoons of the remaining melted butter. Sprinkle the dough evenly with the filling, leaving a ½-inch border, then press it firmly into the dough.

5. Loosen the dough from the counter using a bench scraper (or metal spatula). Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Slice the dough into 8 pieces and place in the prepared pan. Brush with the remaining 2 tablespoons melted butter. Bake until the edges are golden brown, 20 to 25 minutes.

6. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn upright and let cool for 5 minutes before glazing.

7. For the glaze: Set the rack of buns over a sheet of newspaper or parchment paper (for easy cleanup). Whisk the cream cheese and buttermilk together in a large bowl until thick and smooth. Sift the confectioners' sugar over the mixture and whisk until smooth, about 30 seconds. Spoon the glaze evenly over the warm buns.