Is there any aroma more enticing than that of the cinnamon scents coming from the baker’s oven?  How many times have I been lured by the Cinnabon kiosk in a mall or rest stop on the New Jersey Turnpike…..I’m a complete sucker even though I don’t much like the commercial cinnamon bun featured and I usually eat a bite or two and put it back in its little sticky box.  Part of the reason I get snookered is the deep memory of my mom’s early morning baking….huge, fluffy, nutted and spiced, and gently iced yeast-risen cinnamon swirls were a weekend treat.  I can still taste the yumminess of my sticky fingers after I had devoured the first warm bun.

For years, I supplanted the buns with an easy to make cinnamon coffee cake only because I was too impatient for the necessary dough rise.  BUT a couple of years ago I decided to try to make an inviting cinnamon bun in a hurry.  After a number of tries, I finally came up with the solution – a rather firm biscuit-type dough that can be rolled out and filled.  My friend Mary says that I should market the results.  Instead of taking my brand to market, I will share it with you.

Makes about 12 depending upon how thick you make the roll and how thick you cut the slices

3 cups all-purpose flour

¼ cup sugar

1½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1¼ cups sour milk or buttermilk (see Note)

¾ cup melted unsalted butter, cooled slightly

Brown Sugar Filling (recipe follows)

2 tablespoons unsalted butter

Orange Glaze (recipe follows)

Preheat the oven to 400ºF.

Combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.  Stir in the sour milk and ½ cup of the melted butter, mixing just until combined.

Scrape the dough onto a lightly floured surface and, using your hands, work the dough until it comes together and is smooth.  If the dough is too sticky, add additional flour, a bit at a time.

Lightly flour a clean surface and transfer the dough to it.  Lightly pat it out to a rectangle shape.  Using a rolling pin, roll the dough out to a rectangle about 12 inches long by 9- to 10-inches wide.

Using a pastry brush, lightly coat the entire surface of the dough with the 2 tablespoons of the remaining melted butter.

Spoon the filling in an even layer over the surface of the buttered rectangle, leaving about ½ -inch uncovered around the far long side of the rectangle.  This will give the dough the ability to seal itself together.  Lightly push the filling into the dough.

Starting at the long end closest to you, begin rolling the dough up, cigar fashion.  Do not roll too tightly nor too loosely – the roll should just be barely coming together.

When the roll reaches the uncovered edge, lightly press on it to seal the edge to the roll.  Tidy up the ends, making sure that all of the filling remains inside the roll.

Using a sharp knife, cut the roll, crosswise, into slices about ½-inch thick.

Place the 2 tablespoons of butter in a 10-inch cast iron skillet in the preheated oven.  When the butter has melted, but not browned, carefully place the dough slices into the pan.

Using a pastry brush, lightly coat the tops of the rolls with the remaining 2 tablespoons melted butter.  Place in the preheated oven and bake for about 30 minutes or until the buns have risen, oozing some of the filling, and are golden brown.

Remove from the oven and set on a wire rack to cool for 10 minutes.

Drizzle the Orange Glaze over the top and let rest for about 10 more minutes.

Serve warm.

Brown Sugar Filling

1 cup light brown sugar

¼ cup granulated sugar

1 tablespoon ground cinnamon

3 tablespoons unsalted butter, melted and cooled slightly

1 cup walnut pieces (or any nut you prefer)

1 cup dark raisins

Combine the brown and granulated sugars with the cinnamon.  Stir in the melted butter to make a slightly crumbly mixture.  Stir in the nuts and raisins.

Use as directed in the recipe.

Orange Glaze

1 cup confectioners’ sugar

3 to 4 tablespoons fresh orange juice, strained of all pulp

Mix the sugar and juice together until smooth.  It should be slightly thick.

Use as directed in the recipe.