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Preheat the oven to 425°. Make the filling: stir together the brown sugar, 1/4 cup granulated sugar, cinnamon, cloves, salt, and 1 tablespoon melted butter until the mixture resembles wet sand. Press the dough out into a 9 by 12 inch rectangle using your hands. Brush the dough with 2 tablespoons melted butter and sprinkle evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough. Turn the buns out onto a greased wire rack and then turn right side up. Let cool for at least 5 minutes while you make the glaze. Whisk buttermilk into the powdered sugar until you have a glaze that tastes balanced to you. Whisk until smooth and drizzle over the rolls. To make 8 pull-apart rolls as in the original recipe: In step 4, slice the dough into 8 pieces, not 12. Put the slices in a greased 9-inch round cake pan, preferably nonstick. Sprinkle over any lost filling and drizzle with butter. Bake 20-25 minutes, until golden brown.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers