TIME IS ON YOUR SIDE!
What I loathe about traditional from-scratch cinnamon rolls is that I have to prep the dough and wait for the rising, and I can’t do this in the morning, even with coffee. I need to do it the night before and I’m often beat by the time everyone else is in bed. I feel like as soon as my head hits that pillow, it’s time to get up again. This recipe solves that problem. You can make it the same morning, no sweat. The filling is super easy. Get it ready and let it sit while you get the dough ready. You’ll need a pastry cutter, or in the absence of that, a regular fork will do. You’ll also need buttermilk. If you don’t have that around, don’t worry. You can make it with milk and lemon juice or vinegar.
The dough is basically a biscuit dough (hence the name) so it comes together much faster this way. You’ll still need to knead it though but it’s going to be much less of a hassle than the original way. After rolling the dough out, your mixture should be thicker and ready for action. Spread it all over that dough and roll it up. Then you can slice them into the cinnamon rolls and bake them. Don’t forget the glaze! No cinnamon roll is complete without it! Try to finish these in the same day though because they aren’t as spectacular the next day.
I found this incredible recipe on the Cookies and Cups blog. Click the link below to see the blog and full recipe for these Biscuit Cinnamon Rolls.
CLICK HERE FOR RECIPE
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