For Sunday mornings, from Cook’s Illustrated Baking Book. They really are easy.
Quick Cinnamon Buns
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk (I made this by adding slightly more than a tablespoon of white vinegar to milk.)
6 tablespoons unsalted butter, melted
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners’ sugar
(Instead of this icing I mixed together confectioners’ sugar and almond milk.)
My own simplified directions:
Mix together all ingredients for filling and set aside.
Mix together dry dough ingredients in a medium bowl and buttermilk and melted butter in a separate bowl. Mix together just until a rough dough forms (I had to add flour for the right consistency). Knead the dough briefly.
Pat out dough into a 9 by 12 inch rectangle. Spread melted butter all over the rectangle, leaving a 1/2 inch border dry. Pour filling mixture onto the dough and spread evenly, patting it down gently into dough. Roll dough from the long side tightly into a cylinder. Pinch the edge closed. Cut the cylinder into 8 pieces and place these pieces, cut side down, into a buttered non-stick cake pan (or an 8, 9 or 10 inch pie plate or casserole dish would work, too). Brush or drizzle melted butter on top. Bake at 425 degrees in the middle of the oven until cinnamon buns begin to turn golden brown. Transfer to wire wrack and let cool slightly before drizzling icing over the top.