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Buttermilk-cinnamon rolls

August 20, 2008
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Makes 12

These contain no yeast, so the dough comes together quickly. It's spread with a cinnamon-sugar mixture, rolled up, sliced, and baked until golden. If you pack the snails into a baking pan, they won't uncoil during baking.

DOUGH

Butter (for the pan)
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
6 tablespoons butter
1 cup buttermilk

1. Set the oven at 400 degrees. Butter an 8- or 9-inch square pan.

2. In a large bowl, whisk 2 3/4 cups of the flour, baking powder, baking soda, salt, and sugar.

3. In a small saucepan, melt the butter. Add the buttermilk. With a fork, stir the liquids into the flour mixture until it forms a dough.

4. Sprinkle a counter with the remaining 1/4-cup flour. Turn the dough out onto the counter and knead lightly until smooth. Roll the dough into a 7-by-12-inch rectangle, with the long side facing you.

FILLING

1/3 cup granulated sugar
1/3 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons butter, melted
1. In another bowl, combine the granulated and brown sugars with the cinnamon and cloves. Mix well.

2. Brush the dough with some of the butter. Spread the filling evenly over the dough, leaving a 1-inch plain border on one long side (the side farthest from you). Begin rolling up from the side closest to you, like a jelly roll.

3. Cut the log in half, then in half again. Cut the pieces into thirds to make 12 coils. Transfer them to the baking pan, cut sides up, setting them in 4 even rows (3 per row). Brush with the remaining butter.

4. Bake the rolls for 30 to 35 minutes or until they are golden on top and firm at the edges. Transfer the rolls in the pan to a wire rack to cool slightly.

GLAZE

3/4 cup confectioners' sugar
2 tablespoons buttermilk

1. While rolls are baking, sift the confectioners' sugar into a bowl. Add the buttermilk and stir until the mixture forms a pourable glaze. Spoon the glaze onto the warm rolls and set them aside until the glaze firms. Adapted from Far Land Provisions

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