Recipe by Marg (CaymanDesigns)
I had these for the first time at my sister-in-law's when I was staying with them as a teen. They are now a much loved tradition in my home too. Any time it snows, the kids beg me to make them. I've changed them just a bit by adding the nuts but they are good with or without them. For an Orange Cinnamon variation see Orange Cinnamon Biscuits.
- 473.18 ml flour
- 14.79 ml baking powder
- 4.92 ml salt
- 59.14 ml shortening
- 177.44 ml milk
- 4.92 ml vanilla extract
- 59.14 ml butter, melted (or very soft)
- 118.29 ml sugar
- 4.92 ml cinnamon
- chopped pecans (optional)
- 236.59 ml powdered sugar
- 14.79-29.58 ml milk
- 1.23 ml vanilla
Directions See How It's Made
- Combine flour, baking powder and salt; cut in shortening.
- Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
- Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
- Brush top with butter (I prefer to use soft butter rather than melted).
- Combine cinnamon and sugar; sprinkle evenly over dough.
- Sprinkle with chopped pecans (or other nuts or raisins) if desired.
- Roll up, starting on long side.
- Cut into 1/2 inch thick rounds.
- Place rounds, with sides just touching, in greased 9" round pan.
- Bake at 425°F for 18-20 minutes or until golden brown.
- Remove from oven and drizzle with glaze, serve warm.
- For glaze: Combine all ingredients and beat until smooth.