Simple Cinnamon Rolls

Adjust the oven rack to the upper-middle position and the the oven to 425 degrees F. Pour 1 tablespoon melted butter into a 9 inch nonstick cake pan; brush to coat the pan. Spray a wire cooling rack with nonstick cooking spray and set aside.

For the Cinnamon Sugar Filling: Combine the sugars, spices, and salt in a small bowl. Add the melted butter and stir with a fork until the mixture resembles wet sand; set the filling mixture aside.

For the Biscuit Dough: Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter in a measuring cup or small bowl. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth.

Pat the dough with your hands into a 12 by 9 inch rectangle. Brush the dough with 2 tablespoons of the melted butter. Sprinkle evenly with the filling, leaving a 1/2 inch border of plain dough around the the edges. Press the filling firmly into the dough. Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at the long side, roll the dough pressing lightly to form a tight log. Pinch the seam to seal. Roll the log seam side down and cut evenly into 8 pieces. With your hand, slightly flatten each of the 8 pieces to seal the open edges and keep the filling in place. Place 1 roll in the center of the prepared nonstick pan, then place the 7 remaining rolls around the perimeter of the pan. Brush with the remaining 2 tablespoons of melted butter.

Bake until the edges of the buns are golden brown, 23 to 25 minutes. Remove from oven. Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place a greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before icing.