8.15.2011

Quick Biscuit Style Cinnamon Rolls




Homemade cinnamon rolls...no eggs...no rise time...REALLY! Can you get any better than that!?!?  I'm tellin' ya, these things are amazing and addictive!  I made them 4 times in less than 2 weeks.  So, BEWARE!  I cannot be held responsible for the weight you will gain as a result of these sinful cinnamon rolls.

Biscuits
2 tablespoons packed light brown sugar
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, divided
1/2 cup sour cream
1/4 cup whole milk
Filling:
1/2 cup packed light brown sugar
4 teaspoons cinnamon
4 tablespoons unsalted butter, melted
Vanilla Glaze:
1 oz. cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla
1 cup powdered sugar
milk, if needed
Preheat oven to 350 degrees. Spray a 9x13-inch cake pan with cooking spray. 

Whisk together the brown sugar, flour, baking powder, baking soda and salt. Dice 2 tablespoons of the butter and rub into flour mixture until it resembles coarse sand. 

Melt remaining 4 tablespoons butter and combine with sour cream and milk. Pour into dry ingredients and stir until just combined. Lightly flour work surface. Roll out dough to 1/4'' - 1/2'' thickness. 

Combine filling ingredients to form a paste and spread over dough. Roll up tightly and slice into 1'' - 1 1/2'' slices. Place into greased pan. Leave a little room between them to allow to expand while cooking. 

Bake 20-25 minutes or until golden brown and puffed. Cool 5 minutes. Combine all glaze ingredients until smooth and spread over warm rolls.

My notes:
I can't tell you enough how seriously good these are.  They almost melt in your mouth.  And, with some fruit and bacon, they make a pretty amazing breakfast.

"Rub" the butter into the flour mixture - I used my pastry blender ('cept for when I was in Utah where I used 2 forks - maybe I should buy Rach a pastry blender for Christmas).

The dough was consistently a little dry for me, so each time I have made them I have added 4 additional tablespoons of milk.  EXCEPT for the time I made them while visiting a friend in Utah...there I had to add so much extra milk that I stopped measuring.  Just a difference in the humidity I am sure.  Just add a little extra milk if you need to to make sure you aren't leaving half of your dry ingredients in the bowl.  But don't add so much milk that your dough is so sticky you can't work with it.

The recipe says to roll out the dough.  I did that the first time I made them.  Then every other time I just smooshed it out with my fingers/hands to the shape and thickness I wanted. I did this simply because at that moment I was too lazy to get out my rolling pin.  Just being honest...(o:

I would recommend mixing up your filling first so it will be ready and waiting on you when you need it.  Otherwise, you are going to have to wash all the dough off your hands, make the filling, then get your hands doughy all over again.

I never needed to add any milk to the glaze.

I got 12-15 rolls each time I made this.  I would tell you about storage of the leftovers, but what few leftovers we had only lasted a few hours.  So, I just left them sitting out on the counter and watched them dwindle throughout the day.  They do reheat amazingly well though.

You should check your pantry now, make sure you have everything you need and plan to make them for Saturday morning breakfast...if you can wait that long.  Seriously...trust me!

1 comment:

  1. Pretty sure I'm gonna make these this week!!

    ReplyDelete