Buttermilk Biscuit Cinnamon Rolls
Biscuit Cinnamon Rolls are so easy to make. You get all the flavor of cinnamon rolls, but NO yeast and NO rising needed.
Servings: 8
Ingredients
- 3 cups self-rising flour
- 2 tablespoons granulated sugar
- 1/2 cup cold, salted butter, cut into slivers
- 1 cup cold whole buttermilk
- 3 tablespoons salted butter, softened
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted salted butter
Buttermilk Glaze
- 2 cups powdered sugar
- 3 tablespoons buttermilk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 450 degrees. Spray a 9 to 10-inch cast iron skillet or a cake pan with cooking spray.
- In a large bowl, whisk together flour and granulated sugar.Use a pastry blender to cut the butter in until crumbly and there are no pieces larger than a pea.
- Gently and gradually stir in the buttermilk. If mixture is too dry (ie- there are still areas of dry flour) add up to 2 more tablespoons of buttermilk.
- Turn dough out onto a lightly floured surface and gently knead until it forms a smooth ball. Pat or roll into a 14x8-inch rectangle.
- Spread softened butter on top of dough and then sprinkle with brown sugar and cinnamon.
- Starting at a long end, roll dough up. Cut into 8 slices and place in prepared skillet or cake pan.
- Bake for 18 to 20 minutes. Brush with melted butter.Let cool some and then drizzle with glaze.
- Whisk together glaze ingredients in a medium bowl. Add more or less buttermilk to get desired consistency.Drizzle on cinnamon rolls.
Nutrition
Calories: 503kcal