Cinnamon Roll Biscuits
Cinnamon rolls made with biscuit dough are the easiest, tastiest cinnamon rolls you'll ever have!
Ingredients
For the biscuits:
- 3 cups all-purpose flour (360 grams)
- 1 ½ tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup unsalted butter , cold and cubed (1 stick, 113 grams)
- 1 cup + 1 tablespoon cold buttermilk (250 ml)
For the filling:
- 2 tablespoons unsalted butter , melted
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon ground cinnamon
- For the icing:
- 1 cup powdered sugar , sifted (227 grams)
- 2-3 tablespoons milk
Instructions
- Preheat oven to 425°F. Line a half sheet pan or 9x13-inch baking pan with parchment paper or grease with nonstick spray.
- In a large bowl combine the flour, baking powder, baking soda, salt and sugar. Add the butter and cut into the dry ingredients with a pastry blender until butter is the size of small peas. Add the buttermilk and mix with a spoon and then your hands to bring it together into a ball.
- On a lightly floured surface, roll the dough out into a large rectangle about 1/2 inch thick.
- Spread with the melted butter, then sprinkle with the sugar and cinnamon. Starting with one long side, tightly roll up the dough until you have a long log. Use a sharp knife to cut into 12 rolls.
- Place the rolls on the prepared pan. Bake until rolls are golden brown, about 18-20 minutes. Let cool slightly.
- Whisk together the powdered sugar and milk to make a thick but pourable icing. Drizzle over the biscuits while they're still warm. Biscuits are best served the day they are baked.
NOTES
- These biscuits can be made ahead. Prepare the rolls and freeze them, unbaked, for up to 1-2 weeks. Bake from frozen, adding about 5 minutes to the baking time.
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