Biscuit Cinnamon Rolls are like no other cinnamon roll I’ve ever had.
There’s hardly any kneading (they are like short crust pastry). There’s no rise time. There is warm, tender-centered, cinnamon flavored dough bites. These pastries bake up with biscuit flakiness and rich cinnamon swirl. They’re a bit more dense than your standard cinnamon roll… because they’re biscuits.
Makes 8 or 9 rolls
For the Biscuits:
3 cups all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1 teaspoon pure vanilla extract
Place a rack in the center of the oven and preheat to 400 degrees F. Grease a 8×8-inch square baking pan and set aside.
For the Filling:
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg (optional)
2 tablespoons unsalted butter, melted plus a bit more for topping the biscuits before baking
3 cups all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1 teaspoon pure vanilla extract
Place a rack in the center of the oven and preheat to 400 degrees F. Grease a 8×8-inch square baking pan and set aside.
For the Filling:
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg (optional)
2 tablespoons unsalted butter, melted plus a bit more for topping the biscuits before baking
Shaggy and cold dough will be formed into a loose, lightly floured disk.
It’s the beginning of very good things.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening and butter until mixture resembles coarse meal. Use your hands to break the fat cuts into the dry ingredients. Some of the fat bits will be the size of peas and some bits will be the size of oat flakes.
In a small bowl, make the filling by mixing together sugars, spices. Set aside.
Set melted butter aside as well.
For biscuit cinnamon rolls, we’ll roll the dough much thinner.
Dough is topped with melted butter and cinnamon sugar filling.
Ok now you know this is the ultimate - rolled & sliced into thinly if you want crispy or thick if you want soft centre
In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork. Add the liquid to flour mixture all at once, stirring enough to make a soft dough.
Turn out onto a floured board and knead about 15 times. If the butter has warmed too much in the making of the dough, shape the batter into a dish, wrap in plastic wrap, and let rest in the fridge for 15 minutes. If the butter is still cool, shape the dough into a disk and, on a well floured surface, roll dough to a little less than 1/2-inch thickness.
My dough was about 12-inches long and 10-inches tall. The dough will be rolled much thinner than a biscuit dough that you would cut biscuits from. Brush biscuit dough with melted butter.
Sprinkle liberally with cinnamon sugar filling.
Begin to carefully roll one vertical side into a fairly tight roll. Continue rolling until you have a biscuit cylinder. Using a sharp, floured knife, slice into log, about 1-inch thick. Place rolls, in prepared pan. Brush the tops with melted butter and bake for 13-15 minutes, until slightly golden brown on top.
These biscuit cinnamon rolls are best served warm the day they’re made. They’re also good reheated with butter and jam.
Turn out onto a floured board and knead about 15 times. If the butter has warmed too much in the making of the dough, shape the batter into a dish, wrap in plastic wrap, and let rest in the fridge for 15 minutes. If the butter is still cool, shape the dough into a disk and, on a well floured surface, roll dough to a little less than 1/2-inch thickness.
My dough was about 12-inches long and 10-inches tall. The dough will be rolled much thinner than a biscuit dough that you would cut biscuits from. Brush biscuit dough with melted butter.
Sprinkle liberally with cinnamon sugar filling.
Begin to carefully roll one vertical side into a fairly tight roll. Continue rolling until you have a biscuit cylinder. Using a sharp, floured knife, slice into log, about 1-inch thick. Place rolls, in prepared pan. Brush the tops with melted butter and bake for 13-15 minutes, until slightly golden brown on top.
These biscuit cinnamon rolls are best served warm the day they’re made. They’re also good reheated with butter and jam.
