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cinnamon roll biscuits in a cast iron pan with a rolling pin and bench scraper
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Biscuit Cinnamon Rolls

A perfect breakfast treat when you are in a hurry and don't have time for a yeast dough to rise
Prep Time15 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: biscuit cinnamon rolls, biscuits, breakfast, cinnamon roll biscuits, cinnamon rolls
Servings: 6

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 9x13 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.