Saturday, June 8, 2013

cinnamon biscuit rolls

Who wants to wait around for dough to rise for cinnamon rolls when you can whip up a batch of cinnamon biscuit rolls and eat them warm and drizzled with icing in less than an hour? 
I do! I do!!

The first time I made these, they were good but I knew they could be better. And after my second attempt at making these, they still could be even better! I tweaked the recipe a bit by adding more flavor and I'm pretty close to making them the best that they can be.

Cinnamon Biscuit Rolls
adapted from the brown eyed baker's blog
makes 12 

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup sour cream
1 cup heavy cream

1 tablespoon unsalted butter - melted
3 tablespoons dark brown sugar
2 teaspoons cinnamon
pinch of kosher salt
1/2 vanilla bean - seeds removed

Preheat oven to 425ºF. Lightly butter a 9-inch round pan. ***I used a glass round pan here.*** Place rack in the upper third of the oven. 

In a small bowl mix together dark brown sugar, cinnamon, kosher salt and vanilla bean seeds. Set aside.

In a medium bowl whisk together flour, sugar, baking powder and kosher salt. In a separate bowl whisk together sour cream and heavy cream. Pour the wet ingredients into the dry and gently mix/fold together with a wooden spoon or spatula. If the mixture seems a little dry, add a tiny bit more heavy cream. The dough should look shaggy.

Turn the shaggy dough onto a lightly floured surface and knead gently either 30 kneads or 30 seconds. ***I kneaded mine for 30 kneads.*** Lightly flour your surface again (if needed) and roll your dough out to a 9 x 13-inch rectangle. 

Brush your dough with the melted unsalted butter. Sprinkle the brown sugar-cinnamon mixture over your buttered dough; leaving a 1-inch border at one of the long ends. Gently press down the sugar mixture.

With the 1-inch border farthest from, starting at the opposite long side, to roll the dough into a cylinder. You'll need to roll tightly (but not too tight) so that the sugar mixture stays intact. After you've rolled your dough into a cylinder, pinch the edge onto itself.

With a sharp knife, cut the roll in half. Cut your halves in half again and then cut into thirds. 

Carefully place your biscuit rolls into your buttered dish leaving a little room between them since they will expand while baking.

Bake for 20 - 25 minutes. Or until lightly browned. Cool on a wire rack. 

Once the rolls have cooled a little, gently separate them and continue to cool on the wire rack.

While your rolls are cooling, mix together the powdered sugar and milk. If your icing seems thick, add a tiny bit more milk. Mix together until completely smooth with no lumps.

Generously spoon the icing over your rolls letting it drip into the crevasses and down the sides. 

Yum!!! Happy Saturday!!!

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