3.2 Cinnamon roll biscuits

Okay, so this is at least one good use for biscuits other then biscuits and gravy.

Source: No particular source, just made it up (we were out of both eggs and breakfast sausage one day).

Ingredients:

Dough

Filling

Tools

1 cup almond milk

2 tbsp cinnamon

Mixing bowls

1 tbsp lemon juice / apple cider vinager

2 tbsp brown/coconut sugar

Mixing spoon

275 g flour (~2 cups)

Glaze

Knife/Dough scraper

1 tbsp baking powder

1 cup powdered sugar

9x9 pan

1/2 tsp baking soda

2 tbsp dairy free butter

I didn't keep track of everything

3/4 tsp salt

1 tbsp almond milk

Stop complaining, this is all free

4 tbsp butter

1 tsp vanilla extract

Including ad-free

Preparation:

  1. Preheat the overn to 450° F.
  2. Make the dough from the biscuit recipie.
  3. Mix the filling in a small dish. Very tricky, this step.
  4. As you are folding the dough over itself, spread some of the filling in it to fold into the dough. I wound up using two folds for this.
  5. Try to aim for making a “long” rectangle rather than a square. Then on your last fold, roll the dough instead of folding it. It might look terrible, and that’s fine, I won’t judge how your cinnamon rolls look.
  6. Use a knife or dough scraper to slice the log of dough into disks, about 1 - 1.5 inches thick. Place them in the baking pan. They can touch each other, or there can be a bit of space, it doesn’t matter that much.
  7. Brush the tops with some melted butter and bake for 10-15 minutes.

While the biscuits are baking, you can make the glaze. If you do this well before the biscuits are done cooking, it will have a chance to congeal slightly.

  1. Melt the butter.
  2. Add the powdered sugar, almond milk, and vanilla extract and whisk until smooth.
  3. When the cinnamon biscuits are done, try to let them cool before drizzling with the glaze, as that will help prevent it from all running down the sides. If you let he glaze cool a bit, that will also help in this regard.

Variations:

  • You should throw some butter on these when you go to eat them. But that’s redundant with cinnamon rolls, right?

Notes:

  • If being diary-free is no concern, you can use regular milk and butter.
  • I like these better than “ordinary” cinnamon rolls that use a yeasted dough.