I love this recipe because I can make it in about the same amount of time as making biscuits. It’s not at all fussy, and SOOOOOOOOOOOOO yummy. I would recommend using a biscuit recipe that’s a little more on the dry/firm side than towards the soft, fluffy, buttermilk-y side. Suzanne’s recipe would be just fine.

Difficulty: Easy

Servings: 9-10

Prep Time: 30 mins   Cook Time: 15 mins  

Ingredients

Rolls:
1 batch quick-mix biscuit dough of your choice (or a “baking powder biscuit” recipe)
3 Tbsp melted, slightly cooled butter
1-1 1/2 Cups light brown sugar
Cinnamon to taste (I usually use about 1 Tbsp)

Icing:–This is a “seat of the pants” recipe!
1 1/2 – 2 Cups powdered sugar
pinch of salt
1 Tbsp melted butter
Milk or cream (usually 3 – 4 Tbsp)

Directions

Preheat oven to 450.

Rolls:
Prepare the dough as instructed for the quick-biscuit recipe. Roll the dough out into a rectangle approximately 1/8″ thick.

Spread melted butter over the surface to the edges. Then generously sprinkle brown sugar over the surface, lightly spreading it with your fingers to make it relatively even. Then sprinkle with cinnamon, as much or as little as you’d like. Starting from the short edge, carefully and as tightly as you can, roll the dough into a log. Trim off the ends, then cut into slices 2″ or so thick.

Lay rolls on their sides inside a 9×9 pan, pressed closely against each other. Bake for 14-18 minutes, until their tops are browned and the filling is bubbly.

Icing:
Mix the first 3 ingredients together, then add the milk/cream 1 Tbsp at a time until the desired consistency is reached. Add more powdered sugar if you get it too thin.

Drizzle rolls with icing and serve while warm.

Categories: Biscuits, Breads, Breakfast, Desserts, Rolls

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