These quick rolls are a family favorite. They are great for those mornings when you really want cinnamon rolls, but don’t have time to wait on a yeast dough to rise.
First, gather your ingredients. You’ll need flour, sugar, baking powder, salt, cold butter and half-and-half to start.
Combine the flour, sugar, baking powder and salt together. Once mixed, add your chunks of cold butter to the flour mixture. Using a pastry blender, cut the butter into the flour until it’s well combined, but be careful not to over mix.
Add your half-and-half to the flour and mix together until combined.
At this point you’re ready to roll out the dough.
On a floured surface, roll out the dough into a rectangle that is approximately 19″ x 15″ in size.
Spread the melted butter on top and then sprinkle on the cinnamon and sugar.
Starting at the back, roll the dough forward until you have it all rolled-up into a log. Cut the log into 12 equal pieces. I like using a bench scraper for cutting the rolls, but you could use a knife as well.
Time to bake the rolls! I like using a 12-inch cast iron skillet, but you could use a 9×13 pan as well. Just make sure it’s greased or lined with parchment paper. You’ll want to space the rolls a little bit apart as they will spread while baking.
Bake at 375′ for 25-30 minutes and voila! We like to eat these as they are, but you could also dust them with powdered sugar or make a powdered sugar icing to put on them as well.
Biscuit Cinnamon Rolls
Ingredients
- 3 cups all-purpose flour (430 grams)
- 1/2 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 stick butter (110 grams) cut into 1/2-inch squares.
- 1 1/4 cup half-and-half (whole milk may be substituted)
Ingredients for Filling:
- 1/2 stick butter, melted (55 grams)
- 2 tsp cinnamon
- 1/3 cup granulated sugar
Instructions
- Preheat over to 375'1.) In a large bowl, combine the flour, sugar, baking powder, and salt and mix them together.2.) Add the pieces of butter to the flour mixture. Cut the butter into flour mixture using a pastry blender until it the butter is pea-sized and mixed into the flour. Do not overmix. 3.) Add the half-and-half and stir until the dough comes together and forms a ball.4.) On a floured surface, roll the dough with a rolling pin into a rectangle approximately 19"x15" in size.5.) Pour the 1/2 cup melted butter onto the dough and spread it across the dough. Sprinkle the 2 tsp of cinnamon and 1/2 cup of sugar on top of the butter.6.) Starting from the back, carefully roll the dough forward into a log. 7.) Cut the log of rolled dough into 12 equal size pieces.8.) Place the rolls cut-side down into a greased 9×13 pan or a parchment-lined 12" cast iron skillet. Leave a small space around each roll so they have room to expand as they bake.9.) Bake at 375' for 25-30 minutes until done.
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