Published May 1, 2002.
In search of an easy, foolproof cinnamon bun recipe, we discovered a few shortcuts, none of which compromised texture or taste. First, we prepared a quick biscuit dough with buttermilk, melted butter, and flour, adding baking powder for lightness and baking soda to balance the acidity of the buttermilk. Then, we filled the dough with a mixture of cinnamon, cloves, brown sugar, and white sugar moistened with butter. The topping for our cinnamon bun recipe was also a snap: A tangy, smooth icing made of buttermilk, cream cheese, and confectioners' sugar.
Melted butter is used in both the filling and the dough and to grease the pan; it’s easiest to melt the total amount (8 tablespoons) at once and measure it out as you need it. The finished buns are best eaten warm, but they hold reasonably well for up to 2 hours.
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