Tuesday, April 30, 2013

Breakfast Time: Biscuit Cinnamon Rolls

I've not done a breakfast recipe in a while, but after making these babies last week, I knew you'd love them.
I love them.
That means you should love them, too!

Do you like cinnamon rolls?
I surely do, but I HATE that they take so very, very long to rise.
Really, though I'm a reforming night owl, the thought of getting up an extra hour or so early to let that yeast rise just doesn't appeal to me one little bit.
Behold, the magic of the biscuit cinnamon roll.
Absolute brilliance {and beautiful picture} coming from Joy the Baker.

These are so good and so easy that I've made them twice in the last week-and-a-half!
Even if you have a great cinnamon roll recipe, give these a try.
You'll love them!

Biscuit Cinnamon Rolls

For the biscuits:
3 c. all-purpose flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 c. butter, cold and cut into cubes
1/4 c. shortening (can also substitute butter)
1 egg, beaten
3/4 c. milk, cold
1 tsp. vanilla

For the filling:
1/4 c. sugar
1/4 c. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg (opt.)
pinch of salt
2 Tbsp. butter, melted plus a bit more for topping the biscuits before baking

Place rack in center of oven and preheat oven to 400 degrees. Grease two 8x8 inch square baking pan with butter and set aside.
In a small bowl, make the filling by mixing together sugars, spices, and salt.
Set aside.
Set melted butter aside as well.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt.
Cut in butter {and shortening, if using} until mixture resembles coarse meal.
In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork.
Add the liquid to flour mixture, stirring only enough to make a soft dough.
Turn onto a floured board and knead about 15 times.
As the butter needs to remain cold, quickly shape into a disk, and on a well floured surface, roll dough to a little less than 1/2-inch thickness.
{*Note ~ My dough is usually about 12-inches long and 10-inches tall.}
Brush dough with melted butter.
Sprinkle with cinnamon sugar mixture.

Carefully begin rolling from bottom into a fairly tight roll.
Continue rolling until you have a cylinder.
Using a sharp, floured knife, slice into log, about 1-inch thick.
Place rolls in prepared pan.
Brush tops with melted butter and bake for 13-15 minutes, until slightly golden brown on top.

These are best served warm the day they're made with a smear of butter on top, but they are also delicious as leftovers straight from the fridge!

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