My kids love cinnamon rolls and we enjoy a family recipe on Christmas morning which requires overnight rising, but this one can make any morning special without hours of waiting. Enjoy!
Biscuit Cinnamon Rolls
2 cups unbleached flour
1 tbs baking powder
2 tbs sugar
1/4 tsp salt
1/2 cup cold butter, plus 2tbs soft butter
2/3 milk
1/4 cup brown sugar
1 tbs ground cinnamon
Heat oven to 425.
Put dry ingredients in food processor and blend. Cut butter into chunks. Add to processor and pulse until well blended and pea sized pieces of butter remain.
Pour flour mix into a large bowl and add milk. Stir until well blended, kneading in remaining flour.
Flour a counter and roll biscuit dough out into a rectangle, about 12x8. Smear dough with very soft butter. The entire surface does not need to be coated.
Mix brown sugar and cinnamon together in another small bowl. Sprinkle over dough, leaving about an inch around entire rectangle uncoated. Roll dough, lengthwise, and pinch end into roll, sealing roll together. Squeeze dough gently into shape so ends and middle are the same diameter. Cut roll into 10 pieces, each about an inch wide.
Line an 8x8 pan with parchment. Evenly distribute rolls in pan. Bake for 15-18 minutes, or until golden brown on top and dough has firmed up, no longer squishy where rolls meet.
