These remind me of Hardee’s cinnamon rolls without the raisins. These cinnamon biscuits are like a cinnamon roll without waiting for the yeast to rise, kneading the dough, etc. etc. I ate almost the whole batch the first day. Oops. Which is why I now weigh 1.5 lbs. heavier probably.
Cinnamon “Roll” Biscuits with Icing
2 c. flour
4 tsp. baking powder
1/2 tsp. salt
6 Tbs. butter or margarine, divided
3/4 c. milk
1/4 c. sugar
1 tsp. cinnamon
1/2 c. powdered sugar
1/2 Tbs. butter or margarine, melted
2-3 tsp. milk
1/8 tsp. vanilla
1. Preheat oven to 450 degrees. Combine flour, baking powder, and salt. Cut in 4 Tbs. of butter into mixture to form crumbs.
2. Stir in milk just until the dough comes together. Do not overstir.
3. Knead 8-10 times. Roll into a 11×8″ rectangle approximately 1/2″ thick.
4. Melt remaining 2 Tbs. butter and brush half of it onto the rectangle of dough, but leave about 1/2″ on the long end without butter for sealing.
5. Combine the sugar and cinnamon together and sprinkle over the butter. Press the mixture into the dough lightly with your fingers.
6. Starting with the long side towards you that has the cinnamon mixture on it and the 1/2″ without cinnamon away from you – roll up the biscuits like a jelly roll. Seal with dough with your finger tips.
7. Cut into 12 slices with a serrated knife or use unflavored dental floss.
8. Place biscuits into a greased 8×8″ square or 8-9″ round pan.
9. Bake for 16-20 minutes or just until golden brown on the edges.
10. Combine the powdered sugar, butter, milk and vanilla. Pour onto slightly cooled biscuits. Serve while warm.
Feel free to double the icing ingredients. I don’t like a whole lot of icing on mine.