Have you ever been in the mood for cinnamon rolls but not in the mood for waiting the hours it takes to proof the dough and let the rolls rise? So many times my boys will request them when I ask what they want for a weekend breakfast and I have to break the news that they are not an option, since I would have had to start them the night before. Now with this recipe I can say YES, sure we can have Cinnamon Rolls this morning! I will be Mom of the Year in their eyes:) If I am being honest, it is not all about pleasing my boys since Cinnamon Rolls and biscuits are both favorites of mine and have been since I was al little girl. I grew up with a sweet Mom that made everything from scratch and her Cinnamon rolls and biscuits were, in my opinion, the BEST ever. So you can imagine my delight to combine two of my childhood favorites into one!
When I saw this brilliant idea of Cinnamon Roll Biscuits floating around the internet, I thought it was a match made in heaven! Flakey, buttery, biscuits rolled up with cinnamon and sugar and drizzled with a creamy glaze, that were quick with no proofing or hours of waiting while the dough rises–yes, yes, and YES! I couldn’t wait to give Cinnamon Roll Biscuits a go and let me tell you….they did not disappoint! They were divine! Easy, quick, and melt in your mouth delicious! I still love my favorite Perfectly Wonderful Cinnamon Roll recipe here, but you have to plan ahead for those. This one you can easily whip together when the cinnamon roll craving strikes. We had these for dinner one night with some vegetable soup. For my gluten free boys, I made some of these scones with extra cinnamon and icing and they loved them. Yum–this recipe will be a family favorite, I am sure. You can also easily make the dough ahead of time to even cut down on the time to make them when you need them. Enjoy!!
- 4 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1½ cups cold buttermilk or 6 tablespoons buttermilk powder
- 4 tablespoons butter, softened
- ½ cup light brown sugar
- 1 tablespoon cinnamon (or a ½ TB if you prefer)
- ½ cup powdered sugar
- 1 tablespoon butter, melted
- 2 tablespoons heavy cream or 1 TB milk)
- Splash of vanilla extract
- For the dough:
- Preheat the oven to 375 degrees F. Prepare a cookie sheet by lining it with either a silpat (nonstick baking mat) or a piece of parchment paper.
- Cut the butter into about tablespoon size pieces, then place in the freezer while you prepare the dry ingredients.
- In a large bowl, combine the 4 cups all purpose flour, baking powder, baking soda, and salt. Scatter the butter pieces over the top, then cut in the butter using a pastry cutter or two butter knives until the mixture resembles a coarse meal. The butter does not need to be uniform but most of the pieces should be the size of small peas. Pour the buttermilk over the top and gently mix with a fork or wooden spoon until the mixture just begins to come together. If the dough seems overly dry, add 1 additional tablespoon of buttermilk. It should be moist, but not sticky.
- Scrape the dough onto a lightly floured work surface and pat it flat. Lightly flour the top of the dough and using a rolling pin, roll the dough into a 16 x 12-inch rectangle that is about ¼-inch thick.
- Starting with the short (12-inch) side, roll the dough up tightly into a log, patting it as you go to help seal it. Trim ¼-inch of dough off of each end so that they are even. With a very sharp knife, cut the log into 8 equal pieces. Arrange the rolls in the prepared baking dish, spacing them evenly (they will expand when baked). Bake until puffed, and golden brown, about 25 to 35 minutes.
- While the rolls bake, prepare the glaze: in a small bowl, whisk together the powdered sugar, melted butter, vanilla extract, and cream or milk. If you desire a thinner glaze, add a little more milk, until your desired consistency is reached. Drizzle over the warm rolls and enjoy!
- These are best eaten the day they are made, but can be kept at room temperature for a day. Reheat in microwave.
- Make them ahead: The biscuit dough can be prepared through Step 3 up to 1 day in advance. Store it in the refrigerator, then when you are ready to bake, start at Step 4 (rolling the dough), then bake as directed.
- You could also form the rolls all the way up until they go in the oven and store them in the refrigerator in the baking pan for a few hours. Let the rolls stand at room temperature for about 10 minutes, then bake as directed.
