Cinnamon Roll Biscuits
Cinnamon Roll Biscuits
I don’t make cinnamon rolls very often because I feel like they’re complicated and take a lot of effort. Then last week while I was reading an old Christmas cookbook I saw a recipe for cinnamon rolls made from biscuit dough! I had personally never hear of this before, but I decided I was going to give it a try since I really enjoy making homemade biscuits.
The next time I made up a batch of my Southern-Style Biscuits I doubled the recipe and whipped up a batch of these WONDERFUL Cinnamon Roll Biscuits. I’m really glad that I decided to make them because they turned out SOOO good and I feel like they’re easier to make than the traditional yeast cinnamon rolls. My husband also LOVED them and has already requested that I make them again. I’ve already decided that I will be adding this to my regular recipe file and I hope you will give them a try because I know you will love them too. Enjoy!
How to Make Cinnamon Roll Biscuits:
Preheat oven to 450 degrees F.
Make one batch Southern Style Biscuit dough.
Roll dough out on floured surface in a rectangle to 1/2 in. thickness.
Sprinkle with butter, sugar and cinnamon.
Roll dough lengthwise (aka roll the long end).
Slice into 1 1/2 inch pieces.
Place on greased baking dish and bake for 12-14 minutes or until golden brown on top.
While rolls are baking, mix up glaze in a bowl.
Allow rolls to cool and drizzle with glaze.
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Cinnamon Roll Biscuits
Ingredients
Cinnamon Rolls
- one batch Southern Style Biscuit dough (see above link)
- 2 tbsp butter cut into pieces
- 1-2 tbsp ground cinnamon or to taste
- 1/4 cup brown sugar or to taste
Glaze
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla
Instructions
- Preheat oven to 450 degrees F.
- Make one batch Southern Style Biscuit dough.
- Roll dough out on floured surface in a rectangle to 1/2 in. thickness.
- Sprinkle with butter, sugar and cinnamon.
- Roll dough lengthwise (aka roll the long end).
- Slice into 1 1/2 inch pieces.
- Place on greased baking dish and bake for 12-14 minutes or until golden brown on top.
- While rolls are baking, mix up glaze in a bowl.
- Allow rolls to cool and drizzle with glaze.
I grew up in Cincinnati,O. My mom made biscuit dough cinnamon rolls on Sat. mornings most of my young life. The only difference she didn’t glaze them, they seemed to be sweet enough, were very good warm with butter. I often made them for my family as they were growing up & were a favorite.
Thanks for sharing Gerri!
Can you freeze these or the southern style biscuit?
Thanks
I haven’t tried freezing them, but I believe it would work out fine.
Mom, who is now 93, made these often when I was growing up in Greene County, TN; however, we called them “stickies” and served them with milk. It may have been my favorite after-school snack.