Fast Breads' Bottoms-Up Cinnamon-Caramel Pinwheels

Ingredients

• Glaze:
• 4 tbsp unsalted butter
• 2 tbsp honey
• 1/2 cup packed light brown sugar
• Biscuit Dough:
• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup cake flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 6 tbsp unsalted butter, melted
• 1 cup sour cream
• 1/4 cup buttermilk, any fat content
• Topping:
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter, melted

Directions

1. Set an oven rack in the center position, then heat the oven to 350ºF. Fit parchment into a 9-in round pan or baking dish that has 2-in sides.
2. For the glaze, place the butter, honey, and brown sugar in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture is smooth and the butter and sugar have melted. Transfer the glaze to the lined pan, tipping the pan so it coats the base evenly, then set it aside.
3. For the biscuit dough, sift both flours with the sugar, baking powder, baking soda, and salt into a medium bowl. Move about half of that dry mixture into a large bowl. Stir in the butter, sour cream, and buttermilk with a large spoon until combined. Add the rest of the dry mixture and stir just until everything comes together into a soft, shaggy dough.
4. Dust your hands with flour, lift the dough onto a lightly floured work surface, and knead it about 10 strokes. Press it down and forward with the heel of your hand, fold it back toward you, turn it a quarter turn, and add flour to the surface only as needed to keep it from sticking. Stop when the dough is quite soft, mostly smooth, and no dry flour remains. Pat it into a rectangle about 12 by 7 in and 3/8 in thick.
5. For the topping, mix the sugar and cinnamon in a small bowl. Brush the butter over the dough in an even layer, keeping a 1-in rim bare all the way around. Scatter the cinnamon sugar evenly over the butter.
6. Use a thin metal spatula to loosen and guide the dough as you roll it up from a long side into a jelly-roll shape, then press the seam closed. If bits of dough cling to the counter, scrape them up with the spatula and smooth them back onto the log. Pinch the ends shut. The finished roll should be about 11 in long. With a sharp knife, slice it crosswise into 9 rolls, each about 11/4 in thick. Arrange them cut side up in the prepared pan, with 7 rolls around the outside and 2 in the center. Press together any edges that come loose.
7. Bake for about 25 minutes, until the tops are firm to the touch and the edges are just beginning to color. Cool the pan on a wire rack for 5 minutes, then invert the pinwheels onto a serving plate and remove the parchment. Serve warm.
8. The pinwheels may be baked 1 day ahead. Unmold them as described, cover, and leave them at room temperature. To serve, heat the oven to 275ºF and warm the pinwheels sticky side up for about 15 minutes.
9. For a variation, sprinkle 1/3 cup raisins or dried cranberries over the cinnamon sugar.