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 Vanilla Icing.
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.