Ingredients
- Cinnamon Roll Biscuits
- These are quick to make if you don’t have the time to make a yeast dough and let it rise for several hours and they taste great. If you don’t have buttermilk, add 2 teaspoons vinegar to half and half or milk and allow to sit for several minutes before using. This recipe easily doubles.
- Makes 6 4-inch cinnamon rolls
- Biscuit dough:
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cups buttermilk
- Filling:
- 5 tablespoons unsalted butter, softened
- ¼ cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/3 cup raisins (optional)
- Frosting:
- ¼ cup butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
Preheat the oven to 375 degrees F. Place Silpat liner or parchment paper on baking sheet.
In a food processor, add flour, baking powder, baking soda and salt and pulse to combine. Add butter and pulse until the size of peas. Add buttermilk and pulse just until dough roughly comes together.
Alternatively: using a dough cutter, combine the flour, baking powder, baking soda, salt in a large bowl. Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter. Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick. Position the dough so the short side is facing you.
For the filling: Brush the surface of the dough with the softened butter. Sprinkle brown sugar evenly over butter and then sprinkle cinnamon over. Sprinkle raisins over entire dough (optional).
Roll the dough up tightly into a log starting on the shorter side. Using your hands to apply pressure, roll the log back and forth a few times to seal the dough. Slice 1/4-inch of dough off each side to even the ends and cut the log into 6 equal pieces and place on baking tray.
Bake for 20-30 minutes or until they are puffed and golden brown. Remove from oven and allow to cool for 3-4 minutes before frosting.
In a mixing bowl, add butter and beat until blended. Add powdered sugar, half and half, vanilla and salt and mix until light and fluffy. Add more half and half if frosting is too stiff, or if it is too runny, add more powdered sugar.
Frost cinnamon rolls and serve.
