Quick Cinnamon Buns From Scratch

Preheat your oven to 400F (200C). Liberally grease a 9-inch round baking dish or cast-iron skillet with a little butter.

In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp kosher salt.

Cut in 1/2 cup of cold, cubed unsalted butter using a pastry blender or your fingers until the mixture resembles coarse meal with some pea-sized lumps remaining.

Pour in 1 cup of cold buttermilk. Stir gently with a wooden spoon just until a shaggy dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface and gently knead 4 to 5 times until it comes together. Roll the dough out into a 12x10-inch rectangle.

Spread 1/4 cup softened unsalted butter evenly over the rolled dough, leaving a 1/2-inch border around the edges.

In a small bowl, mix 3/4 cup dark brown sugar and 1 tbsp ground cinnamon. Sprinkle this mixture evenly over the buttered dough.

Starting from the long side, roll the dough tightly into a log. Cut the log into 8 equal slices. Place the slices cut-side up in the prepared baking dish.

Bake for 20 to 25 minutes, or until the buns are golden brown and bubbling. Let cool in the pan for 5 minutes.

While the buns cool slightly, whisk together 1 cup powdered sugar, 2 tbsp whole milk, and 1/2 tsp vanilla extract in a small bowl until smooth. Drizzle the glaze generously over the warm buns before serving.