Thursday, April 26, 2012

Cinnamon Rolls, Biscuit-Style

Aaaaaaaaaah, biscuits, you are one of my most favorite carbs. It's hard to beat a soft, fluffy biscuit, indeed.

Except with maybe a warm cinnamon roll... yes, it's quite possible a cinnamon roll would give a biscuit a run for it's money.

What if... what if you combined them?


Biscuity Cinnamon Rolls

3 C flour
2 tsp baking powder
1 tsp salt
(or 3 C baking mix, like Pioneer, and skip the baking powder and salt)
6 TBS cold butter, cut into little pieces
milk or buttermilk, enough to turn the flour mixture into dough (start with 1/2 C)
1 tsp vanilla, added to the milk

Preheat oven to 375F. Mix dry ingredients together, then cut butter into flour mixture until you have the texture of a coarse meal (butter should be in crumbles no bigger than peas). Separately, add vanilla to milk, then make a well in the center of the flour/butter mixture and add milk. Stir to just combine, adding more milk if needed until moist dough forms. Wrap in plastic and chill for about 20 mins.

While dough is resting, grease 9x13" pan and melt 3 TBS butter. In a small bowl, combine 1 TBS cinnamon with ~1/2 C sugar (plus or minus, depending on how sweet you want your filling... you could also add nuts or raisins at this point, too). 

Take chilled dough out of fridge, turn out onto a floured surface, and roll out, trying to keep shape as rectangular as possible. Spread dough with melted butter, and evenly sprinkle cinnamon-sugar mixture over buttered surface, leaving about 1/2" lip along one of the longest edges. Carefully roll up dough, keeping roll as tight as possible. Gently press to seal along buttered (un-sugared) edge. Cut into 1"(ish) thick discs with a length of unwaxed, unflavored dental floss and place in baking pan, leaving about 1/4" space between them to allow for rising. Bake for 25-30 mins, or until golden around edges and cooked through in the middle.

Frost with icing of your choice or butter while still hot and sprinkle with powdered sugar.

Enjoy (we did)!

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