Quick Biscuit Cimmy Buns
Based on Cook's Illustrated Makes 8 buns Preheat oven to 425° Melt 6 TBLS unsalted butter - you can do this by placing the butter in a glass custard cup, and setting it in the oven while it preheats. Generously grease a deep 9-inch pie dish or layer cake pan with some of the melted butter.

Cinnamon-Sugar Filling

• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon table salt
• 2-3 tablespoons of the melted unsalted butter

Combine the filling ingredients in a small bowl and stir until they look like wet sand.

Biscuit Dough

• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
• 2 tablespoons granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 1/4 cups buttermilk
• all the rest of the melted butter

Combine the flour, sugar, baking powder, baking soda, and salt in large bowl. Add the buttermilk and melted butter to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.

To shape the rolls, on a floured surface, pat the dough with hands or roll into a 12 by 9-inch rectangle. Spread the cinnamon sugar filling onto the dough rectangle, roll up tightly, and pinch to seal. Place the dough seam side down, and cut it into 8 slices. Arange the slices in the buttered pan. Bake until edges are golden brown, about 25 minutes. Loosen the edges of the buns from the pan, and invert onto a large serving plate. Cool about 5 minutes before icing.

Icing

• 2 tablespoons cream cheese, softened (microwave for 10 seconds)
• 2 tablespoons buttermilk
• 1 cup confectioners' sugar

To make icing, whisk the cream cheese, buttermilk confectioners' sugar together in a small bowl, and drizzle the glaze evenly over the buns; serve immediately.