Biscuit Cinnamon Rolls
Biscuit Cinnamon Rolls are a delightful treat that combines flaky biscuit goodness with sweet, spicy cinnamon flavors. Perfect for breakfast or brunch.
Ingredients
Dough
- 4 cups all-purpose flour
- 0.25 cups granulated sugar
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1 cup cold butter must be cold, for grating
- 1.67 cups buttermilk or substitute with regular milk
Filling
- 5 tablespoons butter, melted for brushing
- 0.33 cups packed brown sugar
- 2 tablespoons ground cinnamon add more for stronger flavor
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract or clear vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F and spray a 4-quart baking dish with pan spray.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Grate the cold butter and mix it into the flour mixture using a pastry cutter until reduced to small pieces.
- Pour in the buttermilk and stir until moistened. Adjust with more buttermilk if too dry.
- Dump the dough onto a floured surface and gently knead until combined.
- Roll it into a rectangle about ½ inch thick.
- Fold the dough in thirds to create a tri-fold and roll it out again. Repeat the folding twice more.
Assembly
- In a small bowl, mix the brown sugar and cinnamon. Brush the dough with melted butter and sprinkle the sugar mixture on top.
- Roll the dough tightly from the short end and cut into 1-inch thick pieces.
- Place the rolls in the prepared baking dish and bake for 40 minutes until golden brown.
Glazing
- While the rolls bake, whisk together the glaze ingredients in a small bowl.
- After the rolls cool for 5-10 minutes, drizzle the glaze on top.
Notes
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. To reheat, microwave or warm in the oven.