I’m well on my way to conquering my fear of yeast breads. I’ve done pretty well this year with that, I’ve made king cake, and pretzels, and a few loaves of homemade bread (with only one mess up, really. A loaf didn’t rise the second time. Boo.). Cinnamon rolls are on my list of things to accomplish hand-made, because the whole house loves cinnamon rolls.
Poor Chris doesn’t care for icing, but that’s easily circumvented.
The only problem with cinnamon rolls is that they’re so labor intensive, with the mixing and the rising and waiting. Anyway.
They were delicious. They weren’t too sweet, and even though I made a very small batch of simple cinnamon roll icing to go with them, they were really wonderful without.
And they were entire-house approved. (This is not always the case. Most things in this house are 2/3 approved, no matter what.)
They weren’t nearly as labor intensive as regular cinnamon rolls, but they still took entirely too long for me to try to cook on a weekend morning with a toddler under my feet, demanding yogurt, or banana.
So, I figured, why not try them with a simpler biscuit recipe? All you really need for biscuits is self-rising flour, butter, and buttermilk.
- 2 3/4 cups self-rising flour
- 1/8 cup sugar
- 6 tablespoons butter, cold, cut in cubes or pats
- 1 full cup buttermilk (or slightly less than one cup milk with a tablespoon of apple cider vinegar)
- 1ish tablespoon butter, melted
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp cinnamon
Preheat your oven to 450, and grease an 8×8 baking dish with whatever you want.
Mix the brown sugar, cinnamon, and white sugar together in a small bowl and set aside.
Mix the sugar into the flour, then cut the butter into the flour mixture with a pastry cutter until it looks like tiny lumps, about the size of rolled oats. Then mix in the buttermilk. What you should have is an almost crumbly, very dry dough. It shouldn’t be wet, and if it’s sticky, you’ll need to add more flour. This sounds tricky, but it isn’t. Just plop your dough on a floured surface, and if your hands stick to it, add more flour and lightly knead until it’s worked in. Knead until it’s smooth, and not sticky, and then roll out thinner than you’d want biscuit to be.
Brush the dough with some melted butter, but leave a bit to be brushed on the top of the biscuits before putting them in the oven. Then spread/sprinkle the cinnamon/sugar mixture over the dough, and roll it all up pretty tightly. Cut into 9 pieces, and then put the pieces in your pan, and brush the bit of butter left on top.
Bake for 15 minutes, or until tops are golden brown, and when pressed, they are firm.
These are super easy to throw together, and a new favorite weekend morning treat.