Buttermilk, brown sugar, and butter combine to create these yummy Cinnamon Roll Biscuits!
Cinnamon Roll Biscuits
Makes about 8 (3-inch) biscuits
- 3 cups self-rising flour
- 2 tablespoons granulated sugar
- ½ cup cold butter, cut into pats
- 1¼ cups cold whole buttermilk
- 3 tablespoons butter, softened
- ¼ cup firmly packed light brown sugar
- ¾ teaspoon ground cinnamon
- 3 tablespoons butter, melted (optional)
- 2 cups confectioners’ sugar
- 3 tablespoons whole milk
- ⅛ teaspoon salt
- Preheat oven to 450. Lightly grease a 10-inch cast-iron skillet.
- In a large bowl, combine flour and granulated sugar. Using a pastry blender or 2 forks, cut cold butter into flour mixture until crumbly. Gradually add buttermilk, stirring with a fork just until dry ingredients are moistened.
- On a lightly floured surface, turn out dough, and lightly knead 5 times. Pat or gently roll dough to a 14x8-inch rectangle. Brush with softened butter. In a small bowl, combine brown sugar and cinnamon; sprinkle onto buttered dough. Starting at one long side, roll up dough into a log. Cut roll into 8 (1¾-inch-thick) slices. Place slices cut side up in prepared pan.
- Bake for 15 to 17 minutes or until golden brown. Brush with melted butter, if desired.
- In a medium bowl, whisk together confectioners’ sugar, whole milk, and salt. For a thin glaze, drizzle onto biscuits while warm. For a thicker glaze, let biscuits cool for at least 30 to 45 minutes before glazing.
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