Biscuit Cinnamon Rolls - Master Cookbook Recipe # 142

Name: Biscuit Cinnamon Rolls - Master Cookbook Recipe # 142
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8-10
Cuisine: Southern
Ingredients: 2 cups self-rising flour; 1/4 cup Crisco shortening (or room-temp salted butter); 1-1/8 cup whole buttermilk; 1/2 cup salted butter (room temperature); 1/3 cup granulated sugar; 4 Tbsp ground cinnamon; 1 1/2 cups powdered sugar; 3 Tbsp salted butter (room temperature); 1/4 cup milk; 2/3 cup milk or low-fat buttermilk

The beauty of this recipe is the combination of a flaky, savory buttermilk biscuit and the sweet, spiced interior. Using a hand mixer for the filling ensures every inch of the dough gets a creamy layer of cinnamon-butter, which melts into the biscuit layers as they bake.

This is recipe #142 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 25 minTotal time: 45 min

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Ingredients

The Dough:
2 cups self-rising flour
1/4 cup Crisco shortening (or room-temp salted butter)
The Liquid for Dough:
1-1/8 cup whole buttermilk
The Filling:
1/2 cup salted butter (room temperature)
1/3 cup granulated sugar
4 Tbsp ground cinnamon
The Icing:
1 1/2 cups powdered sugar
3 Tbsp salted butter (room temperature)
1/4 cup milk

Optional Liquid for Dough

2/3 cup milk or low-fat buttermilk

Instructions

Make Dough: In a large bowl, mix the shortening into the flour with a fork until it’s pea-sized. Gradually stir in the buttermilk until the dough is moist and just combined.
Knead & Roll: Turn the dough out onto a floured counter. Lightly dust with flour and knead 7 to 10 times. Roll it out into a large rectangle, about 1/2-inch thick.
Fill: Use a hand mixer to blend the filling butter, sugar, and cinnamon until smooth. Spread this mixture evenly over your dough rectangle.
Roll & Cut: Starting from the short side, roll the dough up tightly. Use a bread knife to cut into 1 1/2-inch wide slices.
Bake: Place the rolls close together in a pan greased with shortening. Bake at 425°F for 25 minutes until golden and bubbly.
Glaze: While the rolls are piping hot, whisk together your icing ingredients and spread the glaze generously over the top.

Notes

Tammy’s Tip: "Don't over-handle that dough! You want to knead it just enough to get it smooth so it holds those layers. When you pour that glaze over them while they're still hot, it'll seep down into the cracks and make 'em just melt in your mouth. They're perfect for a Sunday morning breakfast!"