ICING
2 cups confectioners sugar
3 tablespoons butter, melted
3 tablespoons maple syrup
1 to 2 teaspoons buttermilk
Preheat the oven to 425F. Pour 1 tablespoon of
melted butter in a 9 inch cake pan and brush to
coat the pan. Spray a wire rack with cooking spray
and set aside.
Combine the sugars, spices, and salt for the
filling in a bowl. Add tablespoon melted butter
and stir with a fork or fingers until the mixture
resembles wet sand. Set the mixture aside.
Make the biscuit dough- Whisk together the flour,
sugar, baking soda, baking powder, and salt in a
large bowl. Whisk together the buttermilk and 2
tablespoons melted butter in a measuring cup or
small bowl. Add the liquid to the dry ingredients
and stir with a wooden spoon until the liquid is
absorbed (about 30 seconds). Transfer the dough to
a lightly floured work surface and knead until the
dough is smooth.
Pat the dough with your hands into a 12 inch x9
inch rectangle. Pat out the filling into an even
layer on top of the dough, leaving 1/2 inch border
of dough around the edges. Press firmly into the
dough.
Use a bench scraper or metal spatula, loosen the
dough from the work surface, and starting on the
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 evenly into
eight pieces. Use your hand to slightly flatten
each piece of dough to seal open edges and keep
the filling in place. Place one roll in the center
of the prepared nonstick pan, then place the
remaining rolls around the perimeter of the pan.
Brush the dough with 2 tablespoons of the
remaining butter and bake until the edges are
golden brown (23 to 25 minutes). Use a metal
spatula to loosen the buns from the pan without
separating and slide the buns out onto the greased
cooling rack. Cool for 5 minutes before icing.
While the buns are cooling, line a rimmed baking
sheet with parchment paper (this is for easy
cleanup). Set the rack with the buns over the
baking sheet. Whisk together the confectioners
sugar, butter, syrup, and enough buttermilk to
achieve the desired consistency. Spread it over
the rolls.
Originally Submitted
2/22/2014
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