I have slightly adapted this recipe from the Moosewood Restaurant New Classic
Cookbook. If I have the time, I prefer to make my
Harvest Cinnamon Rolls with yeast. But, when I want a
quick cinnamon roll treat, I like to make this recipe with biscuit dough. My mother
used to make a similar biscuit cinnamon rolls when I was young. Your children,
and your husband, will really love these! You could also substitute your
favorite biscuit recipe.
Check out all of Linda's great
Cinnamon Roll Recipes and
Bread Recipes for your bread making.
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Biscuit Cinnamon Roll Recipe
Brunch and Breakfast,
Yields: 9 Biscuit Cinnamon Rolls
Prep time: 5 min
Cook time: 30 min
Cinnamon-Sugar Filling (see recipe below)
1/2 teaspoon salt
2 1/2 cups all-purpose
flour or 1 1/2 cups all-purpose flour and 1 cup cake flour
2 tablespoons firmly-packed brown sugar
1 1/2 cups plus 1 tablespoon cold heavy cream, divided
Vanilla Icing (see recipe below)
Preheat oven to 350 degrees F.
In a small bowl, combine Brown sugar, cinnamon, and nutmeg; set aside.
In a large bowl, sift together flour, brown sugar, baking powder,
and salt. Add 1 1/2 cups of the heavy cream, stirring just until the dough forms
a ball, approximately 1 minute. Using your hand, fold the dough over a few times
in the bowl until all the loose bits are incorporated and the dough is smooth.
Turn the biscuit dough mixture out onto a lightly-floured work surface and gather,
with floured hands, into a 1/2-inch thick 9x13-inch rectangle (do not knead). Brush the
surface of the dough with the remaining tablespoon of heavy cream. Sprinkle the
prepared Cinnamon-Sugar Filling over the top of the dough.
Starting from the long side, roll the dough into a
cylinder; pinch seams to seal. Slice the dough cylinder into
9 equal-size rounds. Place the cinnamon rolls onto an ungreased 8-inch square
baking dish or a pie plate.
While the cinnamon roll biscuits bake, prepare the
Bake for approximately 25 to 30 minutes until the
biscuits are lightly browned. When the cinnamon rolls are done baking, remove
from oven, and immediately drizzle them with the prepared Icing. Serve warm.
Makes 9 Biscuit Cinnamon Rolls.
1/4 cup firmly-packed brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
In a small bowl, mix together the brown sugar,
cinnamon, and nutmeg.
6 tablespoons powdered (confectioners') sugar
1 teaspoon pure vanilla extract
4 to 6 teaspoon milk or heavy cream
In a small bowl, mix together the powdered sugar,
vanilla extract, and milk or cream until well blended.