Cinnamon Buns Part 2: The American way
As a follow up to my post about the Swedish “Kanelbulle” in conjunction with Cinnamon Bun Day yesterday, I promised to provide a recipe for the American version. These are sweeter, gooeyer and topped with a delicious sweet and tangy icing. Mind you, I just whipped these up in about one hour, which is why I think these are worth a post. One hour you say? How is that possible? The reason why most of us don’t bother making cinnamon buns is that they are time consuming, because typically it consists a yeast dough which requires a lengthy time to rise. But what if you eliminated the yeast and replaced it with baking powder and baking soda? You will be surprised at the results – identical in fluffiness and taste, these take just about 1/2 the time as the regular version. They are rolled up in the same way as the Swedish kanelbuller but instead of placing these onto a cookie tray, I put them in a 9-inch cake pan which I felt made them juicier and kept the filling in better. Try these out for when you are in a rush but still want to make something impressive and delicious for your family and guests!
QUICK CINNAMON BUNS
1 tbsp melted butter for greasing the pan
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp salt
1 tbsp unsalted butter, melted
2 1/2 cups unbleached all-purpose flour, plus additional for work surface
2 tbsp granulated sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
6 tbsp (3/4 stick) unsalted butter, melted and cooled
2 tbsp cream cheese softened
2 tbsp buttermilk
1 cup confectioner’s sugar
Directions: Pour 1 tbsp of the melted butter into a 9-inch nonstick cake pan, brush to coat the pan. Preheat the oven to 425F/210 C.
For the sugar cinnamon filling: Combine sugar, spices and salt in a small bowl. Add tbsp of the melted butter and stir with a fork until the mixture resembles wet sand, set aside.
For the Biscuit Dough: Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the buttermilk and 2 tbsp of the melted butter in a measuring cup or small bowl. Add liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed, about 30 seconds (the dough will look very shaggy). Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy.
Roll the dough out to a 9x 12 rectangle, brush with 2 tbsp of melted butter and sprinkle the sugar-cinnamon filling across. Starting at the bottom of the long end, roll into a ‘sausage’, cut into 8 equal pieces. Place the buns cut side up in the cake pan, starting with one in the middle, and filling the other 7 around. Brush the tops with the remaining melted butter.
Bake in the upper middle rack for 23-25 minutes until the buns are lightly golden. Loosen the sides with a spatula and using a large plate invert the cinnamon buns onto the plate. Grab a rack and invert the cinnamon buns again onto the rack with a baking /cookie sheet underneath the rack. Let the cinnamon buns cool while you make the icing. (I am bringing these to work today so I just placed them in a portable container like this right away, eliminating the cooling rack:
To make the icing: Combine the cream cheese and butter milk and whisk thoroughly. Initially it will look like cottage cheese. Sift the confectioner’s sugar in to the mixture and whisk until smooth. Glaze the cinnamon buns and eat right away!!