Biscuit Cinnamon Rolls
These are one my mom’s lovely recipes.
I am pretty sure she said she made these in home ec. when she was in high school and they are so good, we are both still making them.
They are a wonderful option if you really want cinnamon rolls but didn’t think ahead. I had actually called her and gotten her cinnamon roll recipe but never got to making the dough. So I made these!
Biscuit Cinnamon Rolls
Prep time
Cook time
Total time
Recipe By: Megan
Serves: makes 12 cinnamon rolls
Ingredients
- For the dough:
- 2 cups flour (you can use pretty much any kind of flour, all purpose works great if you like but I typically use a whole grain combination such as soft white wheat and spelt. If using a whole grain like that you will want to add two tablespoons gluten flour)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup cold butter cut into small pieces
- 1 cup cold buttermilk
For the filling: - melted butter
- cinnamon
- brown sugar
For the icing: - ¾ cup powdered sugar
- ½ teaspoon vanilla
- 1 tablespoon (more if needed) heavy cream
Preparation Instructions
- Preheat oven to 375º.
- Grease a baking pan, a cake pan would work fine.
- Make the biscuit dough recipe by combining the flour, baking powder, baking soda, sugar and salt.
- Cut in cold butter until mixture resembles course sand.
- Pour in buttermilk and gently mix just until barely combined, if you over mix your dough will be stiff and not flakey and tender. Once you have it just mixed, dump out onto a floured surface, put a little flour on your hands and knead a couple times until it is a smooth dough.
- Roll out like you would cinnamon roll dough.
- Brush on melted butter to coat the entire surface of the dough, sprinkle with cinnamon and sugar and then roll up jellyroll style. With a sharp knife, cut into cinnamon rolls and place in your buttered baking dish.
- Bake for about 20-25 minutes until slightly browned.
- Remove from oven and allow to cool for about 7-8 minutes.
- While they are cooling you can make the icing by combining the powdered sugar, vanilla and cream. Once the rolls are slightly cooled you can drizzle the icing on. If you want it to look more like the one in the picture you will need to wait until they are completely cooled so the icing doesn't melt - I usually can't wait that long for breakfast so I just dump it on while it's still hot. It works perfectly to make some scrambled eggs, make the icing and then dump it on. Then you get a little protein with breakfast which I think is very important.
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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