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    You are in: Home / Recipes / Cinnamon Biscuit Rolls Recipe
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    Cinnamon Biscuit Rolls

    Cinnamon Biscuit Rolls. Photo by Calee

    1/3 Photos of Cinnamon Biscuit Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Calee's Note:

    Very good cinnamon rolls made with biscuit dough with a hint of yeast.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Biscuit dough

    Filling for cinnamon rolls

    Directions:

    1. 1
      Dissolve yeast, 1/4 cup warm water, 1/2 tsp sugar in a small measuring cup, let sit for 10 minutes.
    2. 2
      In food processor mix together flour, brown sugar, baking powder, baking soda, salt, 1/2 cup butter. Pulse until a fine crumb forms.
    3. 3
      Transfer to mixing bowl, add yeast mixture and buttermilk.
    4. 4
      Mix just until form a ball, turn out onto a floured surface. Knead 8 times, do not over knead or dough will be tough.
    5. 5
      On a lightly floured board. Roll into a 18x6 inch rectangle.
    6. 6
      Spread with softened butter sprinkle brown sugar over surface then sprinkle with cinnamon (if using the ground pecans, top next).
    7. 7
      Roll up like you would a jelly roll, cut into 12 equal parts.
    8. 8
      Place rolls into a muffin cup baking pan lined with paper cups.
    9. 9
      Bake at 400°F for 15-18 minutes.
    10. 10
      Let cool in pan for 5 minutes before moving to cooling rack.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on August 11, 2010

      55

      I've made these so many times.. texture is like a biscuit, and great flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2007

      45

      Review my Recipe Tag 2007 ~ Had a bit of a time with these just as the previous reviewer. I think the amount of flour should be somewhat increased, maybe to 2 3/4 cups. The dough was sticking to everything and spreading the butter was a tough job. As my pecan jar was empty, I used walnuts instead. I also added a 1/2 tsp. nutmeg and about 2 tablespoons brandy-soaked raisins into the filling. I did like the idea of not having to let it rise. Baking time was 15 minutes for me. Thanks calee!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2007

      55

      These are _heavenly_ rolls! The taste and light texture are simply wonderful! I made just as written, omitting the nuts for dietary reasons. My dough was _very_ soft so a good deal of bench flour was required to keep it from sticking to my board and my hands. With the soft dough, spreading butter was difficult-to-impossible so I ended up melting the butter and brushing it on. Convection baking time was was a mere 12 minutes. Just for grins, I made a simple glaze using gingerbread flavored liquid coffee creamer and confectioners sugar. I can see using the biscuit recipe spread with herbed butter for a savory dinner roll. To whomever is reading this review - add this recipe to your "must try" list. You won't regret it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cinnamon Biscuit Rolls

    Serving Size: 1 (1138 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 298.1
     
    Calories from Fat 119
    40%
    Total Fat 13.2 g
    20%
    Saturated Fat 8.2 g
    41%
    Cholesterol 34.7 mg
    11%
    Sodium 316.0 mg
    13%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 1.1 g
    4%
    Sugars 21.1 g
    84%
    Protein 3.7 g
    7%

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