Biscuit Cinnamon Rolls
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4.0
3 reviews
Good
Biscuit Cinnamon Rolls
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Biscuit Cinnamon Rolls are the most amazing twist on a classic! They are perfectly light, fluffy, and packed with cinnamon. The texture is more flakey and moist than traditional cinnamon rolls! Whether it’s for a cozy weekend breakfast or a holiday brunch, these hit the spot!
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Ingredients
Biscuits
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1 cup cold butter
- 1 ⅔ cups buttermilk
Cinnamon Filling
- 5 tablespoons Butter, melted
- ⅓ cup packed brown sugar
- 2 tablespoons ground cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract or clear vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a 4-quart baking dish with pan spray. Set aside.
- Add 4 cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon salt, and 2 tablespoons baking powder to a large bowl and whisk until combined.
- Grate 1 cup cold butter with a cheese grater. Use a pastry cutter to cut the grated butter in the flour mixture until evenly dispersed and the butter is slightly smaller than peas.
- Stir in 1 ⅔ cups buttermilk just until the mixture is fully moistened. If necessary, add 1-2 tablespoons of additional buttermilk if there seems to be a lot of dry flour that hasn’t been moistened. It shouldn’t be wet to the point of being sticky, but it should not be dry.
- Dump the dough out onto a clean, lightly floured surface and gently knead it until all the scraps come together. Carefully roll out the dough into a large rectangle that is about ½ inch thick (it doesn’t have to be perfect) and create a tri-fold by folding ⅓ of the dough over the middle and ⅓ on the opposite side over the top of that.
- Rotate the dough 90 degrees and roll it out into a ½-inch thick rectangle, repeating the same tri-fold. Rotate the dough, roll it out, and repeat the tri-fold for a third time.
- After the third set of folds, roll the dough into a rectangle that is just about 9x14 inches.
- Combine ⅓ cup packed brown sugar and 2 tablespoons ground cinnamon in a small bowl. Then, brush the melted 5 tablespoons butter, over the top of the dough with a pastry brush.
- Sprinkle the cinnamon sugar mixture evenly over the top of the melted butter.
- Roll the dough up tightly from the short end before using a very sharp knife or a long piece of floss to cut the dough into 1-inch thick pieces.
- Place the rolls into the prepared baking dish and bake for 40 minutes, until the tops of the biscuits are golden brown and the internal temperature reaches 200-205 degrees Fahrenheit.
- While the cinnamon rolls bake, prepare the glaze by whisking 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2 tablespoons milk together in a small bowl.
- Once the cinnamon rolls have cooled for 5-10 minutes, drizzle the glaze on top and serve.
Nutrition Information
Show Details
Calories
580kcal
(29%)
Carbohydrates
74g
(25%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
525mg
(22%)
Potassium
421mg
(12%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
909IU
(18%)
Vitamin C
0.1mg
(0%)
Calcium
212mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9cinnamon rolls
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 74g | 25% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 525mg | 22% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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