Biscuit Cinnamon Rolls

Let's Cook

1. Step 1.

   In a large bowl, stir together ¾ cup packed dark brown sugar, ¼ cup granulated sugar, 1 tablespoon ground cinnamon, ½ teaspoon kosher salt, and ¼ teaspoon ground cloves. Stir in 1 tablespoon melted butter until the mixture resembles wet sand; add a bit more melted butter if needed. Set aside.

2. Step 2.

   In the bowl of a stand mixer fitted with the paddle attachment, beat 4 ounces room-temperature cream cheese on medium speed until very smooth and no lumps remain. Mix in 1 cup sifted confectioners' sugar, then 2 tablespoons buttermilk, 1 teaspoon vanilla extract, and a pinch of kosher salt. Scrape down the bowl with a rubber spatula and mix again until smooth. Transfer the frosting to a small bowl and set aside at room temperature.

3. Step 3.

   In the bowl of a stand mixer fitted with the paddle attachment, mix 6½ cups flour, 3 tablespoons sugar, 2 tablespoons plus 2 teaspoons baking powder, 1 tablespoon kosher salt, and 1½ teaspoons baking soda on low speed until combined. Increase speed to medium-low and mix in 1½ cups (3 sticks) diced chilled unsalted butter until the butter pieces are the size of small peas. With the mixer running, add 3 cups chilled buttermilk and mix just until blended; the dough will be shaggy with some dry bits. Do not overmix.

4. Step 4.

   Preheat the oven to 450°F.

5. Step 5.

   Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll it into a 12-by-6-inch rectangle about ½ inch thick. Brush the dough all over with 2 tablespoons melted butter, then sprinkle the cinnamon-sugar filling evenly over the dough, leaving a 1-inch border along one long edge. Using a bench scraper or your hands, gently roll up the dough from the long side into a tight log. Trim ½ inch off each end, then cut the log into 1½-inch-thick slices to make 10 to 12 rolls. Arrange the rolls cut side down on a baking sheet.

6. Step 6.

   Right before baking, reduce the oven temperature to 425°F. Bake the rolls until puffed and golden brown on top, 22 to 25 minutes, rotating the baking sheet halfway through.

7. Step 7.

   Let the rolls cool completely on the baking sheet, then frost them using a butter knife or offset spatula. Serve immediately, or gently rewarm in a 200°F oven if serving later.