Cinnamon Buns

I’ve never made cinnamon buns before, and every recipe I looked at needed some sort of yeast, which I didn’t have, so these are really a cross between biscuits, cinnamon rolls and monkey bread but they’re so good.

Cinnamon Buns For the Glaze

• 1/2 stick butter 
• 1/4 cup light corn syrup
• 1/2 cup dark brown sugar 
• 1 tablespoon cinnamon 

For the Biscuits

• 2 cups all-purpose flour 
• 1 tablespoon baking powder 
• 1/2 teaspoon salt 
• 1/4 cup vegetable oil 
• 3/4 cup whole milk 

For the Filling

• 1/4 cup dark brown sugar 
• 1/2 teaspoon ground cinnamon 
• 1/2 stick butter, melted

Preheat the oven to 450°F.
Grease an 8-inch square baking pan. In a small, heavy saucepan, bring the glaze ingredients to a boil, spoon the mixture into the prepared pan so it completely covers the bottom, and set aside.
To make the biscuits, whisk together the flour, baking powder, and salt in a large mixing bowl and make a well in the center. In a small mixing bowl, whisk together the oil and milk till well blended, pour into the well, and stir just till a soft dough forms.
Transfer the dough to a lightly floured work surface and roll into about an 18 x 10-inch rectangle.

In a small mixing bowl, mix together the filling ingredients. Using a pastry brush, spread the melted butter over the dough, then sprinkle the filling over the buttered dough. (if you have any butter left, just pour it over the filling). Starting from the short side, roll up the rectangle jelly-roll style into an 18-inch-long log, slice into 9 biscuits 2-inches thick, arrange the biscuits cut side down in 3 rows in the glazed pan, and bake till puffed and golden brown, about 20 minutes.
Invert the pan immediately onto a large platter so the glaze runs down over the biscuits. You can serve them like this, or frost them immediately.

For the Icing

• 2 Cups powdered sugar-sifted 
• 1 teaspoon vanilla
• 1/2 teaspoon lemon juice
• 2 tablespoons milk

Add milk slowly, briskly whisking until all the sugar is dissolved. You may not use all the milk, stop when it has formed a thick paste.

(recipe adapted from pepsakoy)