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Cinnamon Roll Biscuits

 Cinnamon Roll Biscuits
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
14 ServingsPrep: 25 min. Bake: 20 min.

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

2 of 2

Cinnamon Roll Biscuits (continued)

Directions (continued)

  • 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.