All right, here it is. The recipe that I’ve been holding out on sharing with you. Not intentionally of course, I just have never got around to sharing these Cinnamon Rolls Biscuits which is completely wrong of me.
So here is the story behind these beauties. Years ago I received in the mail a package of recipe cards—you know what I’m talking about, where a company sends you their cards and wants you to join their ” recipe card ” club but even if you don’t, the cards they sent you are yours to keep. Well I didn’t join their club, but I kept the recipe cards they sent me and these biscuits happened to be one of them. I have been making them for years and we never get tired of them.
I absolutely love/adore/crave cinnamon rolls but I don’t always have the time or patience to make them. Because let’s be honest, when you’re craving a warm, gooey, loaded-with-frosting homemade cinnamon roll, you usually want it right then and there, not in three or four hours. That’s where these come in handy. They are so incredibly quick and simple and are absolutely fabulous! I’m not exaggerating when I tell you I could eat the entire pan. Cinnamon rolls are my weakness and these are too because they are just as good.
The recipe didn’t call for frosting, I of course had to add it, so feel free to leave it off but I highly suggest you don’t! If you love cinnamon rolls, I promise (a cross my heart and hope to die promise) that you will love these. Make these and then you can thank me later.
UPDATE (April 1, 2017): After years of making these, I've changed the way I mix these and slightly adjusted the ingredients. Now I mix the dough in my food processor by pulsing the dry ingredients and then adding the liquid with the food processor running and mix it just until the dough comes together. If you don't have a food processor, just mix it in a bowl like the original instructions say.
- 2 cups flour, sifted
- 1 tablespoon baking powder
- 1 tsp. salt
- 1/2 tablespoon sugar
- 1/4 tsp. baking soda
- 1/4 cup vegetable oil
- 3/4 cup + 1 1/2 tablespoons buttermilk
- 6 tablespoons butter, softened (almost melted)
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- Buttercream frosting (optional)
Preheat oven to 400 degrees.
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well.
In a small bowl whisk together the oil and buttermilk. Add to the flour mixture and stir until just combined.
Knead the dough on a lightly floured surface until just smooth. Roll dough into a 15 x 8-inch rectangle.
Spread the butter oven the dough. Mix the sugar and cinnamon together and sprinkle generously over the butter. Roll up jelly roll style starting with the long side. Pinch seam to seal.
Cut the roll into 1 1/2 inch slices. Place in a greased 9-inch round pan (or you can use a small cookie sheet type pan) cut side up, flatten slightly with your palm. Bake until lightly browned 18-22 minutes or until they start to turn golden brown on the edges.
Let cool slightly and then frost with your favorite buttercream frosting if desired.