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Cinnamon Roll Biscuits Recipe

When my grandchildren visit, this is their favorite "Breakfast at Grammy's House" treat. If you're not a nut lover, these biscuits are also delicious without the pecans. —Joyce Conway, Westerville, Ohio

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Cinnamon Roll Biscuits Recipe

Prep: 25 min. Bake: 20 min.

Yield: 14 Servings

25 20 45

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup chopped pecans, optional
GLAZE:
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 to 4 teaspoons 2% milk

Directions

In a large bowl, combine the flour, baking powder, salt and baking soda. Combine the buttermilk, oil and vanilla; stir into dry ingredients just until moistened (dough will be sticky).
Turn onto a well-floured surface; knead 8-10 times. Roll out dough into a 15-in. x 9-in. rectangle. Spread butter to within 1/2 in. of edges. Combine the sugar, cinnamon, cardamom and pecans if desired; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-1/2-in. slices.
Place 1 in. apart on a parchment paper-lined baking sheet. Bake at 400° for 20-25 minutes until lightly browned.
Meanwhile, in small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm biscuits. Serve immediately. Yield: 14 biscuits.

Nutritional Facts 1 biscuit (calculated without pecans) equals 228 calories, 11 g fat (5 g saturated fat), 18 mg cholesterol, 342 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Roll Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p133

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Cinnamon Roll Biscuits

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(1-1) of 1 reviews

Reviewed on May. 03, 2013 by Bugsli

These are so easy to make. With this extremely soft dough I found that if I microwave the butter to almost half melted it is very easy to spread without tearing the dough. I sneak a little whole wheat flour in - not much. I try to keep meals interesting and tasty so my post-stroke mother-in-law who lives with us eats willingly. This recipe is one of her favorites. I make this one about once / month. Great quick alternative to the yeast- based classic cinnamon roll