CINNAMON BISCUIT ROLLS
Just as good as regular cinnamon rolls, but without the hassle of creating a yeast dough first! Uses a mouthwatering homemade biscuit dough as your cinnamon roll base. There's lots of gooey filling, and a scrumptious vanilla glaze for on top. This is now one of my favorite recipes! I'm going to make it the next time I have friends over. I can't wait to hear what some other Zaar'ers think! I found a recipe similar to this one at allrecipes.com, but I've changed it. Enjoy a delicious treat!
Provided by KitchenCraftsnMore
Categories Breads
Time 55m
Yield 12 cinnamon rolls
Number Of Ingredients 12
Steps:
- Generously grease an 8x11 or 9x13 inch baking pan with butter.
- Cream 1/3 cup butter or margarine with the brown sugar and cinnamon.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Cut in 1/4 cup butter or margarine until crumbly.
- Make a well in center of dry ingredients.
- Add cold milk all at once.
- Stir to form a soft dough.
- Turn dough out onto a lightly floured board.
- Knead 8 times- do NOT overknead!
- (This will make the biscuit dough tough.) Roll dough into rectangle about 12 inches long and 6 inches wide.
- Spread the cinnamon, sugar and butter mixture over the entire surface of the dough.
- Roll up as you would a jelly roll.
- Mark, and then cut 12 slices with a serrated knife.
- Place in greased pan.
- Rolls will touch slightly.
- Bake at 400 degrees for 20-25 minutes or until golden brown and bubbling.
- Turn out onto a wire rack to cool.
- (Line underneath the rack with paper towels to catch the gooey drippings).
- Combine the confectioners' sugar with the vanilla, and then add enough milk to make a thin glaze.
- Drizzle this over the rolls while still warm.
- Eat with a cup of tea or coffee and expect rave reviews from friends and family!
Nutrition Facts : Calories 287.4, Fat 9.9, SaturatedFat 6.2, Cholesterol 26.6, Sodium 409.4, Carbohydrate 47.8, Fiber 0.9, Sugar 29.8, Protein 3
CINNAMON ROLL BISCUITS WITH SWEET TEA CARAMEL
Provided by Damaris Phillips
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the biscuits: Preheat the oven to 400 degrees F.
- Whisk together the flour, baking powder, 1 tablespoon of the sugar, and the salt in a medium bowl. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles a coarse meal (using your fingers will yield a more cake-like texture). Make a well in the center, pour in the milk and stir until just combined.
- Turn the dough out onto a floured work surface and knead 5 or 6 times. Roll into a 10-by-14-by-1/4-inch rectangle.
- Mix together the mascarpone, cinnamon and the remaining 3 tablespoons sugar in a small bowl until well combined. Gently spread the mixture onto the rolled-out biscuit dough, leaving a 1/2-inch border. Sprinkle with the raisins and then roll the dough into a long cylinder. Transfer to a baking sheet and freeze for 20 minutes.
- Set the dough cylinder on a floured work surface and slice into 8 equal pieces. Place cut-side down on a parchment-lined baking sheet, spaced 1 1/2-inches apart. Use the palm of your hand to gently press the biscuits into 1-inch-thick disks.
- Bake until the tops start to brown, 20 to 25 minutes.
- For the caramel: Whisk the cream and the instant tea together in a small bowl until the tea has dissolved (or add to a Mason jar and shake).
- Without stirring, heat the sugar in a dry pan over medium heat until liquefied and starting to brown, 6 to 10 minutes. (When the edges begin to brown and the sugar is liquid, go ahead and stir to ensure even browning.) Continue cooking until copper colored, 1 to 4 minutes. Immediately turn off the heat and VERY CAREFULLY stir the cream-tea mixture into the hot sugar. Add the vanilla and stir until smooth. (If lumps form, turn the heat back on to low and stir until dissolved.) Set aside to cool a bit.
- Drizzle the biscuits with the caramel and eat as soon as cool enough not to burn the roof of your mouth.
CINNAMON ROLLS MADE WITH FROZEN BISCUITS
This recipe was in the Southern Living Magazine and it looked very easy. It uses frozen biscuits that are defrosted to make the dough. Be sure to check out the cinnamon-raisin roll version posted at the end of this recipe.
Provided by mary winecoff
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface.
- Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.
- Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well.
- Chop apricots.
- Sprinkle thawed biscuits lightly with flour.
- Press biscuit edges together and pat to form a 10 x 12 inch rectangle of dough; spread evenly with softened butter.
- Stir together brown sugar and cinnamon; sprinkle evenly over butter.
- Sprinkle chopped apricots and pecans evenly over brown sugar mixture.
- Roll up, starting at one long end; cut into 12 (about 1 inch think) slices.
- Place rolls into a lightly greased 10 inch cast iron skillet or a 10 inch round Pan or a 9 inch square pan.
- Bake at 375F for 35 to 40 minutes or until center rolls are golden and done.
- Stir together 1 cup powdered sugar, 3 Tablespoons milk, and 1/2 teaspoon vanilla; drizzle evenly over rolls.
- Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup golden raisins for 1 (6 oz) package dried apricots.
BISCUIT CINNAMON ROLL
passed on my a relative
Provided by Sharon Swomley
Categories Other Desserts
Time 55m
Number Of Ingredients 7
Steps:
- 1. Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures.
- 2. Bake 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minutes in the pan, then invert onto a serving serving platter and enjoy
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
Provided by Taste of Home
Time 45m
Yield 14 biscuits.
Number Of Ingredients 16
Steps:
- 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 15x9-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.
Nutrition Facts : Calories 228 calories, Fat 11g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 342mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ON-THE-GO CINNAMON BISCUIT ROLLS
Make and share this On-The-Go Cinnamon Biscuit Rolls recipe from Food.com.
Provided by Calee
Categories Yeast Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Dissolve yeast, 1/4 cup warm water, 1/2 tsp sugar in a small measuring cup, let sit for 10 minutes.
- In food processor mix together flour, brown sugar, baking powder, baking soda, salt, 1/2 cup butter. Pulse until a fine crumb forms.
- Transfer to mixing bowl, add yeast mixture and buttermilk.
- Mix just until form a ball, turn out onto a floured surface. Knead 8 times, do not over knead or dough will be tough.
- On a lightly floured board. Roll into a 18x6 inch rectangle.
- Spread with softened butter sprinkle brown sugar over surface then sprinkle with cinnamon (if using the ground pecans, top next).
- Roll up like you would a jelly roll, cut into 12 equal parts.
- Place rolls into a muffin cup baking pan lined with paper cups.
- Bake at 400°F for 15-18 minutes.
- Let cool in pan for 5 minutes before moving to cooling rack.
Nutrition Facts : Calories 298.1, Fat 13.3, SaturatedFat 8.2, Cholesterol 34.7, Sodium 316.1, Carbohydrate 42, Fiber 1.1, Sugar 21.1, Protein 3.8
BISCUIT CINNAMON ROLLS
These biscuit cinnamon rolls are a simple, quick, inexpensive breakfast, dessert, or late night treat that even the kids will love.
Provided by SportzGuy
Categories Bread Yeast Bread Recipes
Time 35m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
- Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
- Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
- Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
- Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 17.5 g, Cholesterol 7.8 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.3 g, Sodium 161.2 mg, Sugar 11.8 g
CINNAMON BISCUITS/ROLLS
Not a yeast roll like most, has more in common with a biscuit dough. The dough is nice and flaky and the buttermilk gives it great flavor. I sometimes do half brown sugar, half white. You can also add some orange peel to it, or mix some orange marmalade with the butter.
Provided by S3b4s
Categories Breads
Time 35m
Yield 10 biscuits, 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400°F
- Combine first four ingredients in a mixing bowl and mix well.
- Stir in vegetable oil, then buttermilk until just blended. Knead the dough on a floured surface until smooth, then roll out into a 15 x 8 inch rectangle. Spread butter over the dough.
- Combine the sugar and cinnamon, and sprinkle evenly over the dough/butter.
- Roll the rectangle, starting from the long side. Roll all the way and pinch the seam so it will hold together.
- Cut into 1 and 1/2 inch slices. Arrange the biscuits in a greased 9 inch round cake pan.
- Bake until lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 574.5, Fat 30.1, SaturatedFat 13.3, Cholesterol 50.3, Sodium 916.3, Carbohydrate 71, Fiber 1.6, Sugar 31.9, Protein 6.6
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- Lightly flour work surface. Remove all biscuits from can and lay each one down side-by-side with a slight overlap Using a rolling pin, roll biscuits into a 10x13 rectangle. Spread butter on top of dough, leaving a 1-inch border. Evenly spread sugar and pecan mixture on butter. Starting at one long side, roll dough into a log. With seam side down, using a sharp knife cut 1/2 inch slices. Transfer slices to pan and bake and until tops are golden brown, about 20-25 minutes.Remove from oven and transfer to a wire rack. Let cool slightly.
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