CINNAMON ROLLS

From America's Test Kitchen.

Filling:
3/4 Cup packed dark brown sugar
1/4 Cup Granulated Sugar
2 Tsp Cinnamon
1/8 Tsp Cloves
1/8 tsp Salt
1 Tbsp Unsalted Butter, melted

Dough:
2-1/2 Cups White Flour
2 Tbsp White Sugar
1-1/4 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1-1/4 Cups Buttermilk
6 Tbsp Unsalted Butter, melted

Icing:
3 Tbsp Cream Cheese, softened
3 Tbsp Buttermilk
1-1/2 Cups Confectioner's Sugar

Adjust oven rack to the middle position and heat to 425 degrees. Generously coat both a 9" non-stick round cake pan and a wire cooling rack with non-stick cooking spray.
Melt the total amount of butter for both the dough and filling (7 Tbsp) and use as the recipe instructs.

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

For the dough: whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
Whisk together the buttermilk and two tablespoons of melted butter together and stir this into the flour mixture until absorbed, or about 30 seconds (the dough will look shaggy).

Turn dough out onto a lightly floured work surface and knead about one minute or until smooth.  Pat it into a 12" x 9" rectangle with your hands. Brush with two tablespoons melted butter. Sprinkle it evenly with the brown sugar filling, leaving a 1/2" border.  Press the filling firmly into the dough.

With a bench scraper or metal spatula, loosen the dough from the work surface.  Starting at a long side (12" 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 8 pieces.  Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.

Place the first roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan.  Brush the rolls with the remaining two tablespoons of melted butter. Bake until the edges are golden brown (about 20-25 minutes).

Loosen the rolls from the pan using an offset spatula, then wearing oven mitts, place a large plate over the pan and invert the buns onto the plate.  Place the greased cooling rack over the plate and invert the buns onto the rack and cool about 5 minutes before icing.

Icing the buns: Set the rack with the buns on the baking sheet.  Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioner's sugar over the mixture and whisk  until a smooth blaze forms (about 30 seconds). Spoon evenly over the buns and serve immediately.