Preheat oven to 425 F. Pour 1 Tbsp melted butter in 9-inch nonstick cake pan; brush to coat pan (I recommend using a silicone pan for easier cleanup, but any nonstick will work).
To make filling: combine sugars, spices and salt in medium bowl. Add 1 Tbsp melted butter to start and stir with fork or fingers until mixture resembles wet sand, adding the additional butter if necessary.
To make biscuit dough: Whisk flour, sugar, baking powder, baking soda and salt in large bowl. Whisk buttermilk and 2 Tbsp melted butter in measuring cup; whisk in vanilla if using. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed and the dough starts coming together in a shaggy ball. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.
Pat and roll dough into 12x9 -inch rectangle. Brush dough with 2 Tbsp melted butter. Sprinkle evenly with filling, leaving 1/2 inch border of plain dough around edges. Press filling firmly into dough. Starting on long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place. Place one roll in center of prepared pan , then place remaining seven rolls around perimeter of pan. Brush with remaining 2 Tbsp melted butter.
Bake until edges are golden brown, 23-25 minutes. Use offset spatula to loosen buns from pan without separating. Place a large plate carefully over top of pan and using potholders invert pan onto plate. Using a second large plate and potholders, carefully invert rolls again to be face-up. Cool about 5 minutes before icing.
While buns are cooling, whisk together cream cheese and buttermilk in large nonreactive bowl until thick and smooth. Sift powdered sugar over; whisk until smooth glaze forms. Smear over buns with an icing spatula or for a traditional bakery look, drizzle glaze over buns using a large slotted spoon. Serve immediately.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 8|
|Calories from Fat: 115 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 33.7mg||10 %|
|Sodium 151mg||5 %|
|Potassium 192.3mg||5 %|
|Total Carbohydrate 95.1g||28 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 92.4g|
|Protein 9.2g||13 %|
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Calories per serving: 531
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