Cinnamon Roll Biscuits

I go through phases with food, who doesn't?  Sometimes I can't get enough sushi while other times I just want a good chocolate chip cookie.  Don't ask me why, I don't know.  But lately I've been craving a few desserts more than others that I've never craved before; donuts and cinnamon rolls.  You may have seen my Pumpkin Spice Donut post earlier in the week and now it's time for cinnamon rolls.

As you can tell based on this week's posts alone Brown Eyed Baker is one of my favorite go-to blogs for great recipes.  I am constantly checking what new recipes she's come up with and if I'm not on her blog I always manage to end up there via Pinterest.  Pinterest is exactly what happened here.  I was searching for Pumpkin Cinnamon Rolls (shocking, I know) when I stumbled across this recipe and had to make it.

Note: Although they were good, very easy to make and my co-workers enjoyed them.  I have to say at the end of it all I just wanted a regular warm gooey cinnamon roll.  If you're lucky maybe you'll see those Pumpkin Cinnamon Rolls I've been tirelessly searing for for the last month.


Cinnamon Roll Biscuits

(Recipe from Brown Eyed Baker)

Yield: 8 biscuits

Prep Time: 30 minutes | Bake Time: 20 to 25 minutes

For the Biscuits: 2 cups all-purpose flour 2 teaspoons granulated sugar 2 teaspoons baking powder ½ teaspoon salt 1¼ cups heavy cream

For the Filling: 1 tablespoon unsalted butter, melted 2 tablespoons dark brown sugar 2 teaspoons ground cinnamon

For the Icing: ½ cup powdered sugar 1 tablespoon whole milk

1. Preheat oven to 425 degrees F. Place the oven rack in the upper third of the oven.

2. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl and place on a lightly-floured surface. Knead the dough for about 30 seconds, or until smooth. If the dough seems dry, add more cream 1 tablespoon at a time.

3. Roll the dough into a 9×12-inch rectangle. Brush the dough with the melted butter. Stir together the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder. Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a pie plate. Repeat with all the pieces.

4. Bake for 20 to 25 minutes, or until the biscuits are golden brown. Remove from the oven and transfer to a wire rack to cool slightly. Whisk together the powdered sugar and milk and drizzle the icing over the biscuits. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature.

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