Cinnamon Roll Biscuits

posted: 06/18/14
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Julie's Cinnamon Roll Biscuits
Julie Voudrie

By Julie Voudrie & Danielle Voudrie


  • 3 cups of plain biscuit flour (a soft wheat variety)
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 1 1/4 cup buttermilk
  • 3 tablespoons melted butter
  • 1/2 cup sugar with 1 1/2 teaspoon cinnamon mixed together

Vanilla Glaze

  • 1 1/3 cup powdered sugar
  • 3 tablespoons melted butter
  • 2 teaspoons corn syrup
  • 1 teaspoon vanilla
  • 2 tablespoons cream or milk

Grease well a 10-inch round pan and preheat oven to 425?F.

Whisk flour, baking powder and salt together.

Using a large grater, shave the cold butter into the dry ingredients and use a pastry blender to cut the butter into the flour.

Add buttermilk, reserving some of it and stirring in just enough with a fork so that the dough forms a ball when mixed. Do NOT over mix the dough.

Turn out onto a well-floured surface (silicon mat works great!) and gently roll out into a rectangle about 10 X 15 inches, with the long side facing you.

Brush surface with melted butter and sprinkle with the cinnamon sugar, all the way to the edges. Roll up like a jelly roll and seal the edge where it comes together. I roll out the dough on a silicon mat, and lift up the back edge of the mat to help form the roll. The dough will be a bit fragile. Make sure your dough is floured well underneath. A bench scraper can help you free it if it sticks in places, as you roll it up.

Using a very sharp serrated knife or dental floss, cut 1 1/2 inch slices and place cut side down into the pan.

Bake in oven for about 25 minutes, or until golden brown on top. Cool for five minutes in the pan, then turn out onto a plate, top side up.

While rolls are baking, combine ingredients for vanilla glaze, adding as much cream or milk as needed for desired consistency. Drizzle glaze over warm rolls and serve immediately. Makes 10 rolls.

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