Ingredients
⅔cupdark brown sugar,packed
¼cupgranulated sugar,divided
2tspground cinnamon
⅛tspground cloves
⅛tspsalt,(plus 1 tsp), divided
8tbspunsalted butter,melted, divided
3cupsall purpose flour,spooned into measuring cup and leveled off with knife, plus more for dusting work surface
1¼tspbaking powder
½tspbakingsoda
1¼cupslow fat buttermilk
1½tbspcream cheese,at room temperature
2tbspbuttermilk
¾cupconfectioner’s sugar
Preparation
Adjust oven rack to middle position and preheat oven to 425 degrees F. Line a 9-inch square cake pan with aluminum foil and brush with one tablespoon butter.
Combine the brown sugar, 3 tablespoons granulated sugar, cinnamon, cloves and ⅛ teaspoon salt in a small bowl. Add one tablespoon of the melted butter and stir with a fork or fingers until the mixture resembles wet sand. Set aside.
In a large bowl, whisk together the flour, remaining tablespoon granulated sugar, baking powder, baking soda and 1 teaspoon salt. Add the buttermilk and 3 tablespoons of the melted butter buttermilk to the dry ingredients and stir with a wooden spoon until the liquid is absorbed; the dough will be sticky and shaggy.
Transfer the dough to a lightly floured work surface. Knead, lightly dusting more flour as necessary, until just smooth and no longer shaggy.
Lightly dust the surface again. Pat the dough into a small rectangle, then roll into a 12×9-inch rectangle, dusting more flour sparingly if necessary so the dough doesn’t stick to the rolling pin. Brush the dough with 1 tablespoon of the melted butter.
Sprinkle the dough evenly with the brown sugar filling, leaving a ½-inch border. Press the filling firmly into the dough. Starting at 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, using a sharp knife, cut it evenly into 9 pieces. Turn the pieces over on their flat sides, and slightly flatten each piece to seal the open edges and keep the filling in place.
Place the rolls in the prepared pan and brush with the remaining butter. Bake for 23 to 25 minutes until the edges are golden brown.
Meanwhile, make the glaze. In a medium bowl, whisk together the cream cheese and buttermilk until thick and smooth (the mixture will look like cottage cheese at first). Add the confectioners’ sugar and whisk until smooth glaze forms.
When the buns are done, use the foil overhang to lift them out of the baking pan and onto a wire rack. Let cool for 5 minutes, then carefully separate the buns, using a knife if necessary.
If the buns are sticking a bit to the foil, transfer them to a wire rack. Drizzle the glaze evenly over the buns. The buns are best served warm; leftovers may be stored in an airtight container at room temperature.
