Okay, here’s the scoop on these. They’re soft and buttery and delicious. But not yeasty. Because they’re made of biscuit dough! Who knew, right?
They’re also a major crowd pleaser. And they’re easy! The process is just like regular cinnamon rolls, except without all the waiting around while the dough rises. They’re totally manageable to make on a Saturday morning.
Here’s the recipe:
(Adapted from Joy the Baker)
2 cups all purpose flour
2 & 1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
3/4 cups buttermilk
1 Tablespoon butter, cold and cubed, and some extra for the biscuit tops
For the filling:
2 T melted butter
2 T granulated sugar
2 t ground cinnamon (add more if you’d like)
1/8 t ground nutmeg
Start by preheating the oven to 375 degrees F.
To make the biscuit dough, whisk together the flour, salt, and baking powder. Then incorporate the shortening and the butter. Use a fork against the side of the bowl to break up the fats. When the dough is crumbly (most pieces smaller than a pea), make a well in the center of the dough and pour in the milk. Use a fork to gently work the milk into the flour mixture. When the dough is shaggy and sticky, turn it out onto a well-floured surface.
Knead the biscuit dough until it is more cooperative, but be sure not to over-knead. Then, roll out the dough. For cinnamon rolls, you’ll want the dough to be much thicker than it would be for plain biscuits. Also, you’ll want to make a sort of ovular shape with your dough.
Next, spread the filling on top of the biscuit dough. Then, roll from the narrower end of your dough oval. When you’re done, you’ll have a thick roll of cinnamony, biscuity goodness!
This last part is tricky. I dan’t often say this, but you’ll want to measure this part. With a ruler (or a tape measurer if you’re me), make a mark on the top of the dough roll about every inch. Then, using a sharp, sharp knife, cut ’em up!
Place the rolls in a buttered and floured pan (I used a cake pan but I think a square brownie one would be best). Last, brush the tops with melted butter and bake for 25-30 minutes. You’ll know they’re done when your mouth is watering and they are golden brown on top.