Biscuit Cinnamon Rolls
Here I go
again. Another post about cinnamon +
sugar. How could I resist? I’m a cinnamon-sugar junkie, and I have yet
to post about a real cinnamon bun. Well
guys, I am getting close-trust me! I
will, I promise….hopefully soon. Be
patient! J
So today I am sharing with you the next best thing: a biscuit cinnamon
roll. This blew my mind when I first saw
it. I mean, who would have thought of
this?? Not me for sure! I am sure glad to have found this recipe, as
now I have a quick fix to my cinnamon bun cravings…wait. On second thought-I am unsure if this is a
good thing or not!
The best part
about these rolls are that they’re not time consuming. Whew.
You can have them ready in just under an hour. I swear I’m not joking. They don’t require any yeast, so you don’t
have to worry about rise time. Hoorah! They are perfect for breakfast or brunch…or
any other time of day. They are
perfectly flaky with all the ooey-gooey cinnamon flavor. Yum!
Biscuit Cinnamon Rolls
Makes 8-9
rolls
INGREDIENTS
For the Filling:
1/4 cup
granulated sugar
1/4 cup
brown sugar
1 teaspoon
ground cinnamon
1/2
teaspoon fresh ground nutmeg (optional)
pinch of
salt
2
tablespoons unsalted butter, melted plus a bit more for topping the biscuits
before baking
For the Biscuits:
3 cups
all-purpose flour
2
tablespoons granulated sugar
3
teaspoons baking powder
1 teaspoon
baking soda
3/4
teaspoon salt
1/2 cup
unsalted butter, cold and cut into cubes
1/4 cup
vegetable shortening, cold and cut into cubes (alternatively, you may use
unsalted butter if none is available)
1 egg,
beaten
3/4 cup
buttermilk, cold
1 teaspoon
pure vanilla extract
DIRECTIONS
Place a
rack in the center of the oven and preheat to 400 degrees F. Grease a
8×8-inch square baking pan with butter and set aside.
In a small
bowl, make the filling by mixing together sugars, spices, and salt. Set
aside. Set melted butter aside as well.
In a
large bowl, sift together the flour, sugar, baking powder, baking soda and
salt. Using your hands, cut in the shortening
and butter into the dry mixture until the size of peas.
In a
medium sized bowl, beat the egg, milk and vanilla together. Stir the liquid
mixture into the flour mixture and stir enough to make a soft dough.
On a
lightly floured surface knead the dough about 15 times. If the butter has warmed up too much, shape
the dough into a disk and wrap in plastic wrap and rest refrigerated for 15
minutes. If the butter is still cool, shape the dough into a disk. On a well
floured surface, roll the dough to a little less than ½-inch thickness-approximately
14-inches long and 12-inches tall.
Brush the
dough with the melted butter, reserving a small amount for brushing. Sprinkle
the cinnamon sugar mixture liberally over the dough. Carefully begin to roll
one vertical side into a fairly tight roll. Continue rolling until you have a
cylinder.
Using a
sharp knife, slice the log into 1-1½ inch thick rolls. Place rolls in the
prepared pan. Brush the top of the roll with the reserved melted butter.
Bake for
13-15 minutes, until the rolls are slightly golden brown on top.
Serve immediately-best
served warm.
Yum!!!!!!! My mommy makes this recipe for me. They are my fav. Jesse and I always have arguments over which cinnamon rolls are better - the yeasted kind or the biscuit kind. I always vote for this biscuit kind :)
ReplyDeleteGreat photos!!!