Cinnamon Roll Biscuits

I’m all about yeast dough. But there are somedays you just don’t have the time or energy for that.

The proofing, the kneading, the rising, the rolling, the rising…. all the waiting. It’s just too much somedays.

I was going to make some biscuits today.

Just regular, flour/butter/milk biscuits to go with a pot of soup I was also going to make. But I was almost out of the milk I would need to make the soup and biscuits didn’t go with any of the leftovers we had in the fridge.

So I decided I may as well experiment a little. Of course, that means sugar.

I have been making this biscuit recipe for a long time because it’s just so easy, you can’t beat it. They are perfectly fluffy and flaky every time, and you can cut them out and pop them in the freezer to bake later.

And I thought to myself, “why don’t I use this super easy dough recipe as a substitute for some not as easy dough recipes?” So I decided to make some cinnamon rolls with it.

I’m sure you all know how that turned out.

The biscuit is so soft and flaky, and the filling is all cinnamon roll. There’s really no way to go wrong with these.

My daughter wanted to help me in the kitchen, as is usually the case. She pushed a chair up to the counter and grabbed some empty cups and spoons and starts mixing away. She stirred the flour mixture together a bit when I got it in the bowl. But when she saw me turn the dough out onto the counter and go at it with my hands? Her eyes lit up like it was the most fun she’d seen all week.

So I slid her chair over a little closer to the dough and let her go at it. She might have gone overboard a little with the flour, but she is 2, so you’ve got to cut her some slack.

Obviously I washed off my hands and grabbed my camera. I so thoroughly enjoy seeing her start to appreciate food the way I do. Who cares if there’s a little flour on her shirt? And the counter… and the floor…?

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12-15 biscuits

Flaky biscuit dough meets sweet cinnamon filling -- big cinnamon roll flavour without the yeast dough.

Ingredients

• 2 cups flour (I used 50% whole wheat)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup cold butter, cut into pieces
• 3/4 to 1 cup milk
• 2 tbsp butter
• 1/3 cup brown sugar
• 1-2 tsp cinnamon

Instructions

1. Preheat oven to 375 degrees F.
2. To a large bowl, add dry ingredients (flour through cinnamon). Stir together.
3. Add butter, and cut in with a pastry cutter, fork, or your hands until butter is in small pieces.
4. Stir in milk slowly, a little at a time, until the dough just comes together in a ball. You might have to use your hands to pull it together a little. You don't want it too wet. (*You could set the dough in the fridge at this point, if you want to make the biscuits later).
5. Roll the dough out into a rectangle, about 6-7" wide by 12-14" long and about 1/4" thick (roughly this size).
6. Spread with butter. Sprinkle brown sugar and cinnamon over top, spreading evenly to within 1/2" of the edge.
7. Roll up starting at the long end, as you would cinnamon rolls. Slice evenly into 12 pieces (each about 1" thick). Place in a lightly greased baking sheet and bake for 15-17 minutes, until lightly golden brown.