Biscuit Cinnamon Rolls
User Reviews
5
Biscuit Cinnamon Rolls
Description
Biscuit Cinnamon Rolls start by mixing dry ingredients—flour, baking powder, baking soda, sugars, salt—with wet components including buttermilk and melted butter to form a soft, shaggy dough. The dough is gently kneaded to develop structure without becoming tough. The filling, a blend of dark brown sugar, granulated sugar, cinnamon, cloves, and a pinch of salt, is spread over the rolled-out dough. After rolling and shaping, the cinnamon rolls are baked at 425°F until golden and baked through.
After baking, the rolls are finished with a cream cheese icing made from cream cheese, buttermilk, and confectioners' sugar, which adds a tangy sweetness that balances the rich cinnamon filling. The texture is tender and flaky due to the biscuit base, differing from traditional yeast-based cinnamon rolls.
These rolls are best enjoyed fresh but can be stored refrigerated in a sealed container for one to two days and reheated before serving. Using a serrated knife helps achieve clean slices. Optional mix-ins like raisins or nuts can be sprinkled over the filling before rolling to add texture and flavor variation.
Ingredients
For the biscuit cinnamon rolls
- 1 tick (4 oz) butter melted, unsalted
- 3/4 cup dark brown sugar packed
- 6 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon cloves ground
- 1/8 teaspoon plus 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour plus more for the work surface, unbleached
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk (either low-fat or full-fat)
For the icing
- 2 tablespoons cream cheese room temperature
- 2 tablespoons buttermilk
- 1 cup confectioners' sugar
Instructions
Make the biscuit cinnamon rolls
- Preheat the oven to 425°F (220°C) and adjust an oven rack to the upper-middle position. Brush a round 9-inch nonstick cake pan with 1 tablespoon butter.
- In a small bowl, combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and 1/8 teaspoon salt. Add 1 tablespoon melted butter and stir with a fork or your fingers until the mixture resembles wet sand.
- In a large bowl, whisk together the flour, remaining 2 tablespoons granulated sugar, baking powder, baking soda, and remaining 1/2 teaspoon salt.
- In a measuring cup, whisk together the buttermilk and 2 tablespoons butter. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed. The dough will probably look shaggy. No worries.
- Transfer the dough to a lightly floured work surface and knead just until smooth and no longer shaggy, anywhere from 30 seconds to 2 minutes.
- Pat the dough with your hands into a 12-by-9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.
- Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log so its seam-side down on your work surface.
- Cut the log evenly into 8 portions. Turn each portion onto a flat side and use your hand to slightly flatten. This should seal the open edges and keep the filling in place.
- Place 1 roll in the center of the prepared skillet or pan and then place the remaining 7 rolls around the roll in the center. Brush the rolls with the remaining 2 tablespoons butter.
- Bake until the edges of the rolls are golden brown, 23 to 25 minutes.
- Transfer the skillet or pan to a wire rack. Let the rolls cool for about 5 minutes before icing. If desired, you can use an offset metal spatula to loosen the buns from the skillet or pan and, wearing oven mitts, place a large plate over the pan and invert the rolls onto the plate. Place the cooling rack on the plate and invert the rolls onto the rack.
Make the icing
- In a large bowl, whisk the cream cheese and buttermilk until thick and smooth (the mixture may first look like cottage cheese). Sift the confectioners' sugar over the mixture and whisk until a smooth icing forms, about 30 seconds.
Frost the biscuit cinnamon rolls
- Spoon the glaze evenly over the biscuit cinnamon rolls. If you removed them from the skillet or pan, line a rimmed baking sheet with parchment paper and place the rack with the rolls on the baking sheet for ease of cleanup.
- Devour immediately.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 2 days and reheat before serving.
- Use a serrated knife for easier slicing of the biscuit dough.
- Add raisins or nuts to the filling when spreading to vary texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8rolls
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 455kcal | 23% |
| Carbohydrates | 77g | 26% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 169mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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