Nice Buns!

In addition to the full array of outside fun we had in New Hampshire, we ate like kings and queens. Unfortunately, we did a pretty poor job at documenting this aspect of the vacation despite the culinary masterpieces coming off the grill and out of the kitchen. Thankfully, the one exception were the absolutely perfect cinnamon buns that Niko made on Saturday morning as the centerpiece of our outside brunch. They were the centerpiece because A) they were just delicious, and B) he made 16 rolls for 6 people, which meant that we all had to do our part in the eating department. Not a problem with this crowd.

The recipe is from Cooks illustrated and is listed below. Sidenote: We failed to take a sexy close-up photo of the buns so I tried to crop them from another photos.

1 TBS melted butter, for pan

Cinnamon-Sugar Filling

3/4 cup brown sugar
packed
1/4 cup granulated sugar

2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp salt

1 TBS melted butter

Biscuit Dough

2 1/2 cups flour, plus additional for work surface

2 TBS sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups buttermilk
6 TBS melted butter


Adjust oven rack to upper-middle position and preheat to 425 degrees. Pour 1 TBS melted butter into 9-inch nonstick cake pan or 8×8 glass pan, brush to coat pan.

To make cinnamon-sugar filling: Combine sugars, spices and salt in small bowl, add butter and stir with fork until mixture resembles wet sand. Set aside.

To make biscuit dough: Whisk dry ingredients together in large bowl, whisk buttermilk and 2 TBS of the melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir until just combined, dough will look very shaggy. Transfer dough to lightly floured counter top and knead until just smooth and no longer shaggy.

Pat dough with hands into approximate 12×9 inch rectangle. Brush dough with 2 TBS melted butter and sprinkle evenly with sugar filling, leaving 1/2-inch border around edges. Press filling into dough. Loosen dough with fingers or bench scraper from counter and roll dough, starting at the long side, pressing lightly to form a tight log. Pinch seam to seal. Cut evenly into 8-9 pieces, pinch bottom of roll with fingers to seal and keep filling in place. Place in pan. Brush remaining 2 TBS melted butter over tops of rolls.

Bake until edges are golden brown, 23-25 minutes. Loosen buns from pan, place large plate over pan and invert buns onto plate. Then place cooling rack over plate and invert onto rack.