It’s that time of year. The time of year when I start thinking about cinnamon rolls and experimenting with new cinnamon roll recipes. It usually happens twice a year. You see, our church holds a bi-annual General Conference each year that is broadcast around the world on TV in April and in October. What that basically means is we get to stay home, in our jammies and watch TV for church twice a year. It also means we get to eat cinnamon rolls. Cinnamon rolls and hot chocolate are a must for General Conference. Even though I no longer have children at home, cinnamon rolls and hot chocolate still make an appearance.
This year we are going to be enjoying Biscuit Cinnamon Rolls. These babies are good. One of the beauties of a Biscuit Cinnamon Roll is that there is no yeast involved and no rising time. So they are quicker and easier to make. I used my favorite biscuit dough recipe, what I consider to be the BEST biscuits! I added some melted butter, cinnamon and sugar and I had an amazing biscuit cinnamon roll!
This biscuit dough is amazing, so soft and moist because it uses sour cream. I mix up the dough in my food processor and then knead it a few times on the counter. You need a big food processor because it totally fills it! If you don’t have a food processor you can mix it up by hand and just build some muscle! Mine is a 7 cup and as you can see it fills it to the top.
Then just knead it a few times.
I divided the dough into two parts and rolled each one out so that it was about 9 x 12 inches.
Brush it with some melted butter and add the cinnamon sugar mixture.
Then just roll it up and use a serrated knife to cut it into 8 pieces. You will get 16 total from the two pieces.
Place them on a parchment covered cookie sheet and bake.
After they are baked lather them up with some yummy frosting.
Then basically all that is left is to dig in
For other cinnamon roll goodies check out these:
- 4 C flour
- 2 Tbsp baking powder
- 1½ tsp salt
- 1 tsp sugar
- ½ tsp baking soda
- ½ C butter
- 16 oz sour cream
- 3-5 tsp water
- 2 Tbsp melted butter
- ⅓ C granulated sugar
- ⅓ C brown sugar
- 1½ tsp ground cinnamon
- ¼ C butter, softened
- 3 C powdered sugar
- 1 tsp vanilla
- enough milk or half and half to make it spreading consistency.
- Combine dry ingredients in a bowl or your food processor
- If using food processor, pulse until butter is small and well blended pieces or cut in butter by hand using a pastry cutter
- Add in the sour cream and water and mix well
- Pulse again until well mixed
- Add more water if it is too dry (just a little at a time.)
- Knead a few times on the counter and roll out to 1 inch thick
- Divide dough into two pieces
- Roll each piece out into a 9 x 12 rectangle.
- Brush with half of melted butter
- Mix together sugars and cinnamon and spread evenly over dough (use ½ of mixture for each piece)
- Roll up and slice each log into 8 pieces - total of 16 biscuits
- Place on a parchment covered cookie sheet
- Bake at 400 F for 15-17 minutes or until top is golden
- Mix together ingredients and lather on top of warm cinnamon rolls.
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