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Biscuit Cinnamon Rolls

  • Author: Cookies & Cups
  • Yield: 12 rolls 1x

Ingredients:

Filling

  • 1/2 cup butter, melted
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon

Dough

  • 1/2 cup cold butter, cut into cubes
  • 2 1/2 cups self rising flour
  • 1 cup cold buttermilk

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons heavy cream

Instructions:

  1. Preheat oven to 450°F
  2. Spray a 9″ round baking pan with nonstick spray. Line the bottom of the pan with a parchment paper round. Spray again and set aside.

Filing

  1. In a medium bowl combine the melted butter, brown sugar and cinnamon and stir until smooth. Set this aside while you make your dough.

Dough

  1. In a large bowl combine the cold butter and the self rising flour with a pastry cutter or fork until it resembles coarse sand. Make a well in the center of the mixture and pour in your buttermilk. Stir this until the dough just comes together.
  2. Place the dough onto a heavily dusted work surface. Knead the dough about 10 times until it is less sticky. Flour a nonstick silicone liner, parchment paper or wax paper. Place the dough onto this surface and roll it out into a rectangle shape that is approximately 1/3 inch thick. (about 12″x15″). This doesn’t have to be exact.
  3. The filling mixture will have thickened up at this point making it easy to spread. Spread it all over your dough leaving a small border at the edge. Roll the dough up starting at the long side.
  4. Once it’s rolled up slice it into 12 -14 1″ slices.
  5. Place the slices into the prepared pan and bake for 13-15 minutes until golden brown.
  6. When the rolls are done allow them to cool for 10 minutes before glazing.

Glaze

  1. Whisk together all the ingredients and pour onto warm rolls.
  2. Serve warm or room temperature

Notes:

best if served the same day

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