Biscuit Cinnamon Rolls
Indulge in these delightful Biscuit Cinnamon Rolls that combine the light, flaky texture of biscuits with the gooey sweetness of cinnamon rolls, perfect for family breakfasts or holiday gatherings.
Ingredients
For the Rolls
- 1 tube refrigerated biscuit dough Buttermilk, original, or flaky varieties for extra fluffiness
- 0.5 cup granulated sugar For sweetness
- 2 tablespoons ground cinnamon The warm, aromatic star
- 4 tablespoons unsalted butter Softened for spreading
For the Glaze
- 1 cup powdered sugar For that sweet glaze
- 2-3 tablespoons milk To create the perfect consistency for your glaze
Optional Add-Ins
- Chopped nuts, raisins, or chocolate chips Delightful surprises
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Open the tube of biscuit dough and gently unroll it on a floured surface.
- Use a rolling pin to flatten the biscuit dough into a rectangle, roughly ¼ inch thick.
- Spread the softened butter evenly over the surface of the dough.
- In a small bowl, mix the sugar and cinnamon together. Sprinkle it generously over the buttered dough.
- Starting from one long side, tightly roll the dough into a log.
- Slice the roll into 1-inch thick pieces.
- Place the rolls cut-side up in a greased baking dish, leaving space between them.
Baking
- Bake in the preheated oven for about 15-20 minutes or until golden brown.
- While the rolls are baking, whisk together the powdered sugar and milk in a small bowl until smooth.
- Adjust the glaze consistency with more milk or more sugar as needed.
- Once the rolls are out of the oven, let them cool for a few minutes before drizzling the glaze generously on top.
Notes
Store leftovers in an airtight container at room temperature for up to two days. You can freeze them before baking for longer storage. Let the dough come to room temperature before rolling for easier handling, and let the rolls cool a bit before glazing.