Quick Cinnamon Buns With Buttermilk Icing

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with vegetable oil spray; set aside.
2. FOR THE FILLING: Combine brown sugar, granulated sugar, cinnamon, cloves, and salt in small bowl. Add melted butter and stir with fork or fingers until mixture resembles wet sand; set aside.
3. FOR THE DOUGH: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add wet ingredients to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured counter and knead until just smooth and no longer shaggy.
4. Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter, then sprinkle evenly with filling, leaving 1⁄2-inch border around edges and press filling firmly into dough to adhere. Using bench scraper or metal spatula, loosen dough from counter. Starting at long side, roll dough, pressing lightly, to form tight cylinder. Pinch seam to seal. Arrange cylinder seam side down and cut into 8 equal pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place. Place 1 roll in center of prepared pan, then place remaining 7 rolls around perimeter of pan. Brush with remaining 2 tablespoons melted butter.
5. Bake until edges are golden brown, 23 to 25 minutes. Using offset metal spatula, loosen buns from pan; without separating, slide buns out of pan onto prepared wire rack. Let cool about 5 minutes before icing.
6. FOR THE ICING: While buns are cooling, line rimmed baking sheet with parchment paper and set rack with buns over baking sheet. Whisk cream cheese and buttermilk together in large bowl until thick and smooth (mixture will look like cottage cheese at first). Sift sugar over and whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.

PREPARING QUICK CINNAMON BUNS
1. Pat dough into 12 by 9-inch rectangle and brush with melted butter. Sprinkle filling evenly over dough, leaving 1⁄2-inch border. Press filling firmly into dough.
2. Using bench scraper or metal spatula, loosen dough from counter. Starting at long side, roll dough, pressing lightly, to form tight cylinder. Pinch seam to seal.
3. Arrange cylinder seam side down and cut into 8 equal pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
4. Place 1 roll in center of prepared pan, then place remaining 7 rolls around perimeter.