Prep 20 mins
Cook 18 mins
I found this recipe on the Betty Crocker website, and they look beautiful. They are a dessert biscuit, like a cross between a popover and a roll. I haven't tried this recipe yet but it looks pretty easy.
- 1⁄3 cup butter (firm) or 1⁄3 cup margarine (firm)
- 2 cups Gold Medal all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 3 tablespoons butter or 3 tablespoons margarine, softened
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
To make the Powdered Sugar Glaze
- 1⁄2 cup powdered sugar
- 1⁄4 teaspoon vanilla
- 2 -3 teaspoons milk
- Heat oven to 425ºF.
- Grease 8 medium muffin cups, 2 1/2 x 1 1/4 inches.
- Cut 1/3 cup butter into flour, 2 tablespoons sugar, the baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
- Stir in just enough milk so dough leaves side of bowl and forms a ball.
- Turn dough onto lightly floured surface. Knead lightly 10 times.
- Roll into rectangle, 12x10 inches.
- Spread 3 tablespoons butter over rectangle.
- Mix 3 tablespoons sugar and the cinnamon; sprinkle over rectangle.
- Cut rectangle crosswise into 6 strips, 10x2 inches.
- Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
- Bake 16 to 18 minutes or until golden brown.
- Immediately remove from pan.
- Drizzle Powdered Sugar Glaze over warm biscuits. Serve warm.
What yummy little rolls! I bet these would be perfect with a nice hot cup of tea, or as a bread side to a morning omelette. I was a bit confused about the assembly of them when I first read through the recipe, but once I got into making these, it was all very clear. The only thing that could make these even better is a thicker layer of the cinnamon sugar filling. Thanks for posting! Made for PAC Fall 2012