Saturday, February 7, 2009

Cinnamon Biscuit Rolls

I toyed with calling these Cinnamon Rolls then I thought about calling them Cinnamon Biscuits. In the end I decided on Cinnamon Biscuit Rolls to cover all my bases cause they really are like a cross between a true cinnamon roll and a flaky biscuit.

When I heard a A Southern Grace was having a cinnamon celebration I knew I had to make these. Like her, cinnamon is one of my favorite flavors, smells, tastes…you get the idea. Last night I broke out two of my oldest recipe collections to search for a recipe worthy of this contest. 25 years ago when I first started cooking I clipped and gathered recipes from all different sources. Most hand written by women I had worked with over the years. This one was simply titled “Great for Quick Breakfast!” I’m not sure just whose recipe this was because I don’t recognize the handwriting, but it sure has proven to be a good one over the years. Quick and easy make, and like the title originally proclaimed “Great!”


Cinnamon Biscuit Rolls
Printable recipe

2 cups all purpose flour
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons butter, divided
¾ cup milk

For filling mix together:
¼ cup sugar
1 teaspoon ground cinnamon

Glaze:
1 cup confectioners sugar
1 tablespoon butter, softened
5 to 6 teaspoons milk
½ teaspoon vanilla extract


Preheat the oven to 450. In a large bowl combine the flour, baking powder and the salt. Cut in 4 tablespoons of cold butter until the mixture resembles coarse crumbs. Stir in the milk until just moistened. Turn onto a lightly floured surface and knead gently 8 to 10 times. Roll into an 11 x 8 inch rectangle about ½ inch thick. Melt the remaining butter and brush one tablespoon over the dough. Combine the sugar and cinnamon and sprinkle over the butter. Roll it up jellyroll style starting with the long edge.

Cut into equal slices. I did this by first cutting it in half, then in half again, etc. I ended up with 11 piece cause the end piece was just to small. Place cut side down on a greased 8-inch square pan. Brush with remaining butter. Bake at 450 for 18 to 20 minutes or until golden brown. Cool for 5 minutes. Combine glaze ingredients and spread over warm biscuits. Serve immediately.

You know what, I don’t even have to say serve immediately cause when you smell these babies coming out of the oven, it will be all you can do to stop your family members from knocking you down stampede fashion to get to these. They are that good.
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