Not Your Usual Cinnamon Bun

I wouldn't dare try to replace your secret, family, passed-down-from-your-grandmother-to-your-mother-to-you, cinnamon roll recipe. That's a crucial card in your recipe box. But, have you ever craved a cinnamon roll but felt too short on time to make a big huge, long rising recipe of rolls? This recipe yields one pan, eight rolls, (perfect for one family) and they are so quick and easy and, I'm telling you, will give you the full impact of the cinnamon roll. Behold, the Cinnamon Bun.

They may become your new Saturday morning favorite.

From my favorite book of the year, The Complete America's Test Kitchen TV Show CookBook.

Note: Melted butter is used in both the filling and the dough and to grease the pan; melt the total amount (8 tablespoons) at once and measure it out as you need it. The buns are best eaten warm, but they will hold for up to 2 hours.

1 Tb. unsalted butter, melted, for the pan

CINNAMON-SUGAR FILLING

3/4 cup packed brown sugar

1/4 cup granulated sugar

1 Tb. ground cinnamon

1/8 tsp. ground cloves

1/8 tsp. table salt

1 Tb. unsalted butter, melted

BISCUT DOUGH

2 1/2 cups flour (plus extra for the work surface)

2 Tb. granulated sugar

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. table salt

1 1/4 buttermilk

6 Tb. unsalted butter, melted

ICING

2 Tb. cream cheese, softened

2 Tb. buttermilk

1 cup powdered sugar

1. With oven rack at upper middle position, heat oven to 425°. Pour 1 tablespoon of the melted butter in to a 9-inch nonstick cake pan; brush to coat the pan. Spray a wire rack with PAM and set aside.

2. FOR THE CINNAMON-SUGAR FILLING: Combine the sugars, spices, and salt in a small bowl. Add the melted butter and stir until the mixture resembles wet sand; set aside.

3. FOR THE BISCUT 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 in a glass measuring cup. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed and the mixture forms a shaggy ball, about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy, about 1 minute.

4. Dust your work surface again with flour, then pat the dough with your hands into a 12 by 9 inch rectangle. Brush the dough with 2 tablespoons more melted butter. Sprinkle evenly with the filling, leaving a 1/2 inch border of plain dough around the edges. Press the filling firmly into the dough. Starting at a long side, roll the dough, pressing lightly to form a tight log. Pinch the seam to seal. Roll the log seam side down and cut it evenly into eight pieces. With your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place. Place one roll in the center of the prepared pan, then place the remaining seven rolls around the perimeter of the pan. Brush with the remaining 2 tablespoons melted butter.

5. Bake until edges are golden brown, 20-25 minutes. Invert the rolls onto a plate, and then place on the greased wire rack. Cool for 5 minutes.

6. FOR THE ICING: While buns are cooling, whisk the cream cheese and buttermilk together in a large glass or plastic bowl until thick and smooth. Sift the powdered sugar over the mixture and whisk until a smooth glaze forms, about 30 seconds. Spoon evenly over buns and serve.